Ingredients
- 8 pumpkin flowers
- 170 g boiled potato
- 30 g ricotta
- 30 g bacon, diced
- 20 g beans, blanched and peeled
- 20 g boiled puntarelle
- 3 eggs
- bread crumbs
- fry oil
- salt
- pepper
For the recipe of golden pumpkin flowers, after having freed the pumpkin flowers from the stem and pistil, without tearing them, fill them with the mixture prepared by mixing the crushed boiled potato with the shredded chicory, the beans, the ricotta, one yolk, salt , pepper and diced pancetta browned in a pan (crispy).
Recompose the flowers giving them back their shape, pass them in 2 beaten eggs, in the breadcrumbs and fry them in abundant hot oil; Drain on absorbent kitchen paper, add salt and serve hot.
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