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Ingredientes
- 2 ounce fresh mozzarella cut 8 pcs
- 8 x squash blossoms
- Â Â (with squash attached if possible)
- 1 x eggplant cut 8 (1/4") slices
- 1 x yellow squash cut 8 (1/2") slices
- 1 med green tomato cut 4 (1/4") slices
- 1 med yellow tomato cut 4 (1/2") slices
- Â Â Flour for dredging
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x Large eggs whisked with
- 1 Tbsp. lowfat milk for egg wash
- Â Â Fresh bread crumbs for dredging
- Â Â (brioche preferred)
- Â Â Extra virgin olive oil for pan frying
- 2 Tbsp. chiffonaded basil
- 1 Tbsp. chiffonaded mint
- 1 Tbsp. minced parsley
- 6 Tbsp. extra-virgin extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Clean blossoms by removing the staemen, and fill with the mozzarella pcs, seal by pressing the top together.
- Bread the vegetables by dipping in flour, seasoned with salt and pepper, then the eggwash, and finally the bread crumbs.
- Heat 1/4-inch oil in a large saute/fry pan till very warm but not smoking, and pan fry the vegetables till golden brown, about 2 to 3 min on each side. Drain on paper towels and season with salt. Repeat till all vegetables are done. Serve with herb oil.
- Herb oil: Combine all ingredients, season with salt and pepper. (
- Makes about 1/3 c.)
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 4 servings | |
| Calories 285 | |
| Calories from Fat 212 | 74% |
| Total Fat 24.06g | 30% |
| Saturated Fat 4.79g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 108mg | 5% |
| Potassium 740mg | 21% |
| Total Carbs 14.69g | 4% |
| Dietary Fiber 7.2g | 24% |
| Sugars 6.25g | 4% |
| Protein 6.36g | 10% |
