Try Charlie's delicious zucchini flowers recipe!
Cut the prosciutto, chives into small pieces and combine in a large bowl with the ricotta and grated parmesan cheese – add salt and pepper to taste and grate in some nutmeg
With the least fat fingers you have spoon the mixture into the zucchini flowers and refrigerate for at least an hour
Mix flour, oil and beer in a bowl, and whisk into a smooth batter
In another bowl whisk egg whites and combine with batter mixture
Heat some oil in a pan until bloody hot
Dip stuffed zucchini flowers in batter allowing excess to drain off and then fry until crispy
Sit flowers on paper towel to remove excess oil
Laugh as guests burn their mouth on delicious food!
Nutritional analysis per serving (68 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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