multicolored tagliatelle with fresh sauce
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117 recipes
Pumpkin Flowers Stuffed
ingredients
servings
5
Iodized salt
to taste
Peanut oil
500 mL
Grated Parmesan cheese
30 grams
Breadcrumbs
100 grams
Type 00 wheat flour
100 grams
Eggs
3 unit
Courgette flowers
10 unit
Side Dishes from Italy
Pumpkin Flowers Stuffed
Pumpkin Flowers Stuffed
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The pumpkin flowers I love so much to bake them, like the cutlet, are crispy and tasty, a delight! Yeah ... today's frying!
preparation
step 1
Clean the flowers by depriving them of the pistols, wash them thoroughly and dry them well.
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.
step 3
Apply the flowers in peanut oil to the temperature in a pan with high edges.
step 4
Leave on both sides for about 5 minutes on the side to medium flame.
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!
