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Pumpkin Flowers Stuffed




Iodized salt

to taste

Peanut oil

500 mL

Grated Parmesan cheese

30 grams


100 grams

Type 00 wheat flour

100 grams


3 unit

Courgette flowers

10 unit

Side Dishes from Italy

Pumpkin Flowers Stuffed

Pumpkin Flowers Stuffed

vegetarian with gluten with eggs with lactose with nuts

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin Flowers Stuffed

The pumpkin flowers I love so much to bake them, like the cutlet, are crispy and tasty, a delight! Yeah ... today's frying!

Pumpkin Flowers Stuffed step 1

step 1

Clean the flowers by depriving them of the pistols, wash them thoroughly and dry them well.

Pumpkin Flowers Stuffed step 2

step 2

Pass the flowers first into the flour, then into the whipped eggs and then into the bread crumbs mixed with the Parmesan cheese.

Pumpkin Flowers Stuffed step 3

step 3

Apply the flowers in peanut oil to the temperature in a pan with high edges.

Pumpkin Flowers Stuffed step 4

step 4

Leave on both sides for about 5 minutes on the side to medium flame.

Pumpkin Flowers Stuffed step 5

step 5

Roll them up with a ladle with holes and let them dry on absorbent paper or straw paper. Serve hot, here it is!

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