Delicious recipe for zucchini flowers stuffed with panela cheese. A nutritious, economical, quick, and easy dish that your family will love. The Gluten-Free Stuffed Zucchini Flower recipe is so tasty that when you finish, you'll be craving more.
Once the zucchini flowers are cleaned and soaked, we can drain them and insert the cheese cut into cubes, trying not to break the flower; if necessary, use toothpicks for support.
Once the flowers are stuffed, beat the egg, separating the yolks from the whites, and first beat the whites until creamy and frothy, then add the yolks and beat until combined.
Heat the oil in a saucepan or skillet until hot enough.
Dip the flowers in the egg mixture, ensuring they are completely coated in egg. Then fry the flowers in the oil.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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