Zucchini flowers stuffed with tuna and ricotta

Ingredients

for 4 servings
1 x 160g can Rio Mare Tuna in Olive Oil
12 zucchini flowers
200g ricotta
2 tbsp grated Parmesan cheese
1 egg
2 tbsp flour
4 Tbsp milk
a small bunch of parsley
frying oil
salt to taste

Stampa Ricetta

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Product used

Tuna in Olive Oil

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Preparation

    1. In a bowl, combine the drained tuna with the ricotta, Parmesan cheese and a handful of chopped parsley and mix.

    2. Remove the stamens from the blossoms, wash carefully and stuff with the tuna mixture.

    3. Beat the egg with the flour and a pinch of salt and add the milk to obtain a creamy batter.

    4. Dip the stuffed flowers in the batter. Deep-fry in boiling oil until the flowers are golden brown and crunchy.

    5. Remove the flowers with a slotted spoon and drain on paper towels to eliminate the excess oil. Serve while piping hot and crunchy.

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