Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Vegetable Recipe
Stuffed Zucchini Flowers(Photo Below)
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Vegetable-6144
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Ingredients |
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Amount |
Ingredient |
20 |
fresh zucchini flowers |
1 teaspoon |
mint leaves, finely chopped |
1 ounce |
onion, grated |
1 ounce |
zucchini, grated |
1 ounce |
tomato, grated |
3/4 cup |
Mexican rice |
1/2 cup |
fresh lemon juice |
2 pinches |
salt |
2 pinches |
pepper |
2 |
eggs, lightly beaten |
3 cups |
cornmeal |
2 tablespoons |
olive oil |
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Preparation
Place the zucchini flowers in cold water to open and make the preparation easier. In a large mixing bowl place the rice, all the chopped and grated ingredients, half of the olive oil and lemon juice, and a pinch of salt and pepper. Mix well. With a small spoon, take small amounts of the stuffing and fill the zucchini flowers. Fold over the flower ends to seal the stuffing inside. Heat a sauté pan over medium-high heat. Carefully dip the stuffed flowers into the egg mixture, then roll them in the cornmeal. Repeat this process with half of the stuffed flowers at a time. Gently sautée the coated flowers in the oil until golden brown. Repeat in batches until all flowers have been cooked. Serve immediately.
Yield
4 servings
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Look for "Fresh from Florida" ingredients at your grocery store.
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