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Zuucchini flowers have been a long-time favourite of people living around the Mediterranean Sea, especailly in Italy and French Provence.
The Japanese has recently grown fond of not only zucchini, but laso their flowers and are growing them with a revenge!
It is little wonder they come up with their own, if much simpler, version of zucchini flower fritters!

準備時間:
調理時間:
分量: 4
タグ:

材料

Cost per serving $0.17 詳細を見る
  • Zucchini Flowers: 4
  • Prawns/shrimps: 6 (medium-sized)
  • Mozzarella Cheese (they make it in Jpaan, now! And that from real water buffaloes!): 1
  • Onion: 3 tablespoons (very finely chopped)
  • Flour: as appropriate (or if you are Japanese food cognizant, use tempura batter)
  • Lemon juice: 1/2
  • Baby leaves mix for accompaniment: as much as you like!
  • Salt: as appropriate
  • Pepper: as appropriate
  • White wine: a little

作り方

  1. -Take the pistils out the zucchini flowers.
  2. -”Peel” the shrimps if necessary and clean them. Cut them into 2 cm long pieces. Cut off half of the zucchini green part (not the flower) and cut again into 1 cm long pieces.
  3. -Lightly fry the zucchini and shrimps with olive oil. Season with a litlle salt, pepper and white wine. Transfer into a bowl and let cool for a while.
  4. -Cut the mozzarella into small pieces and add into the bowl. Mix the lot.
  5. -Delicately open the zucchini flowers and fill them with the above mixture. Do not fill completely as you need to close the flower by twisting their extremities.
  6. -Either wrap the flowers in a little flour or tempura batter and delicately them fry in shallow olive oil.
  7. -Serve with baby leaves seasoned with a very little salt, some pepper and wine vinegar, and a wedge of lemon/lime.

Nutrition Facts

Amount Per Serving %DV
Serving Size 42g
Recipe makes 4 servings
Calories 39  
Calories from Fat 13 33%
Total Fat 1.47g 2%
Saturated Fat 0.79g 3%
Trans Fat 0.0g  
Cholesterol 6mg 2%
Sodium 41mg 2%
Potassium 55mg 2%
Total Carbs 2.93g 1%
Dietary Fiber 0.4g 1%
Sugars 1.19g 1%
Protein 2.43g 4%
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