| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Food9 | 4 | servings | |
INGREDIENTS
| 8 | Male zucchini flowers; (8 to 12) | |
| Flour | ||
| Dry breadcrumbs | ||
| Light olive oil | ||
| Rum | ||
| Alchermes liqueur | ||
| Caster sugar | ||
| 5 | Egg yolks | |
| 5 | tb | Sugar |
| 5 | tb | Flour |
| 1/2 | l | Milk; (3/4 pint) |
| Peel of 1/2 lemon |
INSTRUCTIONS
FOR THE CUSTARD Make the custard first. Beat the egg yolks, sugar and flour together. Bring the milk to the boil with the lemon peel, lower the heat and slowly add the egg, sugar, flour mixture, stirring constantly. Cook for 10 minutes and keep on stirring. Be careful that the bottom does not catch. Remove from the heat and leave to get cold. Wash and dry the zucchini flowers. Remove the pistules. Fill each flower with 1 tbsp of the thick custard. Gently squeeze the petals together just above the mixture. Dust the flowers first in flour, then dip them in the beaten egg, finishing with the breadcrumbs. A light hand must be used for this excercise. Deep-fry the flowers, in a light olive oil until golden. Drain on absorbent kitchen paper. Sprinkle the flowers with rum and Alchermes, shake caster sugar over them and serve at once. Converted by MC_Buster. Per serving: 249 Calories (kcal); 11g Total Fat; (38% calories from fat); 9g Protein; 29g Carbohydrate; 283mg Cholesterol; 72mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.
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