Deprecated: Non-static method modGTranslateHelper :: getParams () should not be called statically in /home/mangiam9/public_html/modules/mod_gtranslate/mod_gtranslate.php on line 13
italian Dutch English French German portuguese russian Español
Tuesday, October 22 2013 21: 22

Stuffed Pumpkin Flowers

Written by Azdora
Rate this Article
(1 Rate)
Stuffed Pumpkin Flowers Stuffed Pumpkin Flowers

Pumpkin flowers stuffed And Fried. Today imbottiamo them with mortadella, cheese and capers. The delicacy of the flowers as opposed to a filling with a strong taste. A great contrast to an important side dish that can become a main course.

difficulties recipe for Preparation cooking Cost
Easy 4 people 15 min.
10 min. € 5

What is needed
Ingredient Quantity
courgette flowers n. 12 - 16
flour gr. 100
eggs n. 1
milk qb
mortadella gr. 50
pecorino cheese gr. 50
salted capers 1 tsp
salt, pepper, oil, qb


  • Clean the pumpkin flowers by removing the stem, green outer leaves and the central pistil. Be careful to keep the flower indoors.
  • Wash them and let them dry.
  • Rinse the capers to remove the salt.
  • Chop mortadella, cheese and capers with the crescent. NB: As an alternative we can also mix all together and get a mousse.
  • Fill each flower with a little of the compound of mortadella (we can use a teaspoon), taking care not to ruin them and closing them by joining the tips of the petals.
  • In a bowl, break the egg, add salt and pepper and beat with a fork. Add a little milk and water.
  • Stir in the flour and stir until the mixture is quite liquid.


  • Put plenty of oil in a large frying pan and heat it well.
  • When the oil is high in temperature, change the flowers in the batter, drain the excess and fry for elimarne.
  • Serve warm flowers and crispy.

Bed 6433 times Last modified on Thursday, October 24 2013 14: 43
More in this category: " Gratin tomatoes Eggplant gratin "