Mittel
4 per.
30 min
Chef Fabio Zago
Zutaten
- 12 zucchini flowers,
- 80 g Grana Padano PDO Riserva, grated
- 1 potato, boiled,
- 100 g ricotta,
- nutmeg, salt, pepper, 2 dl iced water,
- 200 g flour, oil for frying
Zubereitung
Clean the zucchini flowers by taking out the inner stem.
Peel and mash the boiled potato.
Mix the potato, cottage cheese, Grana Padano PDO, a little salt, pepper and nutmeg.
Stuff the flowers with the mixture, using a pastry bag.
Stir the flour into the ice water for a few minutes with a pinch of salt, avoiding making the batter too sticky.
Coat the stuffed flowers in the batter and drain them.
Fry in hot oil for 3-4 minutes.
Drain and dry them on kitchen paper. Season with salt and serve immediately.
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