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Ingredientes
- 1 c. Minced poblano chilli
- 250 gm Cheddar
- 250 gm Goat cheese
- 500 gm Fontina cheese grated
- 1 c. Lowfat sour cream
- 4 Tbsp. Finely minced fresh marjoram
- 20 x Zucchini blossoms with stems intact and pistils removed
- 1/2 c. Plain flour
- 1/2 c. Cornflour
- 1 Tbsp. Grnd cumin
- 1 Tbsp. Grnd coriander
- 1 tsp Sea salt
- 2 Tbsp. Mild chilli pwdr, or possibly to taste
- 1Â 1/2 tsp Grnd cinnamon
- 2 x Large eggs
- 1 lt Peanut, corn or possibly extra virgin olive oil
- Â Â Fresh tomato sauce
- Â Â Basil leaves for garnish
Direcciones
- Blend together the chilli, cheeses, lowfat sour cream, marjoram and basil, Spoon mix into a piping bag fitted with a plain wide nozzle and refrigeratefor a few mins. Pipe cheese mix into blossoms to fill loosely. Sift together remaining dry ingredients. Beat Large eggs with 1/4 c. water till smooth. Dip filled blossoms in egg wash and roll carefully in flour mix. Shake off excess flour and deep fry blossoms in oil heated to 1750C till light brown, about 2 mins. Serve immediately with fresh tomato sauce and garnish with basil leaves. Fresh tomato sauce: briefly chop 1kg ripe red tomatoes, halved and seeded, with 4tbsps basil in a food processor. Whisk in 1/2 c. extra virgin olive oil and 1/2 c. sherry vinegar and season to taste with salt. Note
- *** Mexibell, or possibly other mild, large chillies, or possibly capsicum can be substituted for poblano, but will give a different flavour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 6 servings | |
| Calories 826 | |
| Calories from Fat 546 | 66% |
| Total Fat 62.01g | 78% |
| Saturated Fat 36.52g | 146% |
| Trans Fat 0.0g | |
| Cholesterol 250mg | 83% |
| Sodium 1570mg | 65% |
| Potassium 331mg | 9% |
| Total Carbs 22.26g | 6% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.83g | 3% |
| Protein 46.64g | 75% |
