Fried stuffed zucchini flowers with tomato sauce

Name: Fried stuffed zucchini flowers with tomato sauce
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 medium onion; 2 Garlic cloves; 3-4 Tbsp Olive oil; 1 can(s) (425 ml) Tomatoes; 1-2 TEASPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried Italian herbs; 2 Egg yolk (size M); 125 ml dry white wine; 60 g Flour; 1 TEASPOON Sugar; 2-3 stem(s) Basil; 150 g mixed minced meat; 1 egg (size M); 2 TABLESPOONS Breadcrumbs; 12 Zucchini flowers with zucchini (female flowers); 1 l Sunflower oil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 medium onion
2 Garlic cloves
3-4 Tbsp Olive oil
1 can(s) (425 ml) Tomatoes
1-2 TEASPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried Italian herbs
2 Egg yolk (size M)
125 ml dry white wine
60 g Flour
1 TEASPOON Sugar
2-3 stem(s) Basil
150 g mixed minced meat
1 egg (size M)
2 TABLESPOONS Breadcrumbs
12 Zucchini flowers with zucchini (female flowers)
1 l Sunflower oil

Directions

1
Peel and finely dice the onion and garlic. Heat oil in a pot and fry about 2/3 of the garlic and onions in it. Add the tomatoes, chop them a little. Add tomato paste, season with salt, pepper and dried herbs and bring to the boil. Simmer at low to medium heat for about 10 minutes.
2
Stir from time to time. Mix egg yolks, wine, flour, sugar and 1 pinch of salt to a smooth, thin dough. Cover and let it swell for 20-30 minutes. Wash the basil, shake dry and cut the leaves into fine strips. Put the minced meat, egg, breadcrumbs, basil, remaining onions and garlic in a bowl. Season with salt and pepper and knead. If necessary, carefully wash, drain and clean the flowers. Fill each zucchini flower with a walnut-sized piece of chopping mass and twist the flower tips together over the filling. Heat the oil in a tall pot. Turn the flowers in portions in the batter and deep-fry in the hot oil for 4-5 minutes until crispy brown.
3
Season with salt and pepper and knead. If necessary, carefully wash, drain and clean the flowers. Fill each zucchini flower with a walnut-sized piece of chopping mass and twist the flower tips together over the filling. Heat the oil in a tall pot. Turn the flowers in portions in the batter and deep-fry in the hot oil for 4-5 minutes until crispy brown. Take out with a skimmer and drain on kitchen paper. Serve with tomato sauce
4
Waiting time approx. 15 minutes