ZUCCHINI FLOWERS FILLED WITH SPICY AUBERGINE CREAM


ZUCCHINI FLOWERS FILLED WITH SPICY AUBERGINE CREAM

 Laura Sardinia
  • Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

Yummy appetizer. The aubergine cream is excellent to spread on croutons or carasau bread or to dress pasta.

INGREDIANTS

  • 12 or 16 zucchini flowers
  • For the cream
  • 2 small eggplants
  • tablespoons ricotta
  • cloves of garlic
  • 1-2 tablespoons extra virgin olive oil
  • sprigs parsley
  • pinch of red pepper
  • pinch of black pepper
  • to taste sea ​​salt
  • For the batter
  • 100 gr flour
  • 1 egg
  • to taste water

INSTRUCTIONS

  1. Clean and wash the aubergines.
  2. Cut them into slices and salt them, let them drain.
  3. After draining them, dry or squeeze them.
  4. Cook the aubergine slices on the plate or grill.
  5. Put them in a blender with the peeled garlic, parsley, ricotta, pepper and chilli, oil.
  6. Salt if necessary.
  7. Blend everything well until you get a not too fine cream.
  8. At this point, clean and wash the flowers, remove the hard parts from the inside.
  9. Gently dry them.
  10. Prepare the batter with the flour, egg and water.
  11. Dip the cream-filled flowers, closed with a toothpick, or gently twist the tips of the flowers.
  12. Fry in abundant hot oil a few at a time, just golden, drain on a plate with absorbent paper.
  13. Salt them lightly, serve hot and crunchy.
  14. Once immersed in the batter, the zucchini flowers can also be baked in a non-stick pan, letting them cook until they become golden.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected by eFoodChef Team Thanks