Print
Email
Add a photoServings: 4
Ingredients
- 8 x Male zucchini flowers, (8 to 12)
- Â Â Flour
- Â Â Dry breadcrumbs
- Â Â Light extra virgin olive oil
- Â Â Rum
- Â Â Alchermes liqueur
- Â Â Caster sugar
- 5 x Egg yolks
- 5 Tbsp. Sugar
- 5 Tbsp. Flour
- 1/2 lt Lowfat milk, (3/4 pint)
- Â Â Peel of 1/2 lemon
Directions
- Make the custard first. Beat the egg yolks, sugar and flour together. Bring the lowfat milk to the boil with the lemon peel, lower the heat and slowly add in the egg, sugar, flour mix, stirring constantly. Cook for 10 min and keep on stirring. Be careful which the bottom does not catch. Remove from the heat and leave to get cool.
- Wash and dry the zucchini flowers. Remove the pistules. Fill each flower with 1 tbsp of the thick custard. Gently squeeze the petals together just above the mix. Dust the flowers first in flour, then dip them in the beaten egg, finishing with the breadcrumbs. A light hand must be used for this excercise.
- Deep-fry the flowers, in a light extra virgin olive oil till golden brown. Drain on absorbent kitchen paper. Sprinkle the flowers with rum and Alchermes, shake caster sugar over them and serve at once.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 4 servings | |
| Calories 151 | |
| Calories from Fat 12 | 8% |
| Total Fat 1.35g | 2% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 57mg | 2% |
| Potassium 204mg | 6% |
| Total Carbs 29.63g | 8% |
| Dietary Fiber 0.3g | 1% |
| Sugars 22.47g | 15% |
| Protein 5.35g | 9% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
