Asian stuffed zucchini flowers

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the dough, mix 2 eggs, wine, sugar and salt. Add the flour little by little while stirring. Let dough rest for about 30 minutes. Clean the flowers (cut off fruit attachments, dice one fruit attachment very finely.

2. 2

   Cut the rest of the fruit into slices, carefully pull up the flower in one place, carefully unscrew the pistil).

3. 3

   For the filling, peel and finely dice the onion. Peel garlic and chop very finely. Knead the minced meat, onion, garlic, finely diced zucchini, tomato paste, quark, 1 egg and soy sauce with the dough hooks of the hand mixer.

4. 4

   Season vigorously with salt and pepper. Divide into 12 equal parts and form into balls. Place one ball in each flower and carefully twist the petals together at the top. Heat 1.5 litres of oil in a large pot.

5. 5

   Dip 4 flowers all around in the batter and fry in the hot oil while turning for about 8 minutes. Process remaining blossoms in the same way and keep warm.

6. 6

   Clean and wash the chilli pepper and cut it into fine rings. Heat 1-2 tablespoons of oil in a small pan, fry small slices of courgette in it while turning. Add chilli and season with salt and pepper.

7. 7

   Arrange zucchini flowers and fried zucchini slices on a plate. Serve with an Asian sweet-and-sour sauce.

Nutrition Facts

KCAL
580 kcal

CARBS
33 g

FATS
36 g

PROTEINS
24 g