Italian Stuffed Zucchini Flowers
Italian Stuffed Zucchini Flowers, a delicious mozzarella cheese and prosciutto stuffed summer appetizer recipe. A must try!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 12 flowers
- FOR THE BATTER
- 2 eggs
- 1/2 teaspoon salt 3 grams
- 8-9 tablespoons flour 64-72 grams
- 1/4 cup milk 62 ml
- FOR THE STUFFING
- 8-10 zucchini flowers
- 1 small fresh mozzarella cut into small cubes
- 3-4 slices prosciutto cut into small strips
In a medium-sized bowl using a whisk beat eggs well, whisk in salt, then flour 1 tablespoon at a time ( first 5 tablespoons) then add milk, whisk until smooth, and then add last 3-4 tablespoons, and continue whisking until smooth, should be thick enough to coat the zucchini.**
To Clean the zucchini, trim the top of the flower, then cut down the middle and remove the middle stem (stamen) leave approximately 1/2 inch (1 centimeter) of stem. Rinse and towel dry.
Stuff the flower with approximately 3 cubes of mozzarella and 3 strips of prosciutto (if you like anchovies then you can substitute them for the prosciutto). Dip in batter, coat well, fry till golden in hot oil, drain on paper towels then serve. Enjoy!
**If you wish just place all ingredients into a food processor or blender and blend until smooth.
Calories: 130kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Cholesterol: 29mg | Sodium: 123mg | Potassium: 26mg | Vitamin A: 75IU | Vitamin C: 0.4mg | Calcium: 10mg | Iron: 0.4mg