I fiori di zucca crescono sulla sommità delle zucchine, ma anche delle zucche e sono una vera prelibatezza per il palato, soprattutto in pastella o ripieni. Ma i fiori di zucca si prestano ad essere cucinati in vari modi: al forno, al vapore, o con un ripieno ipocalorico a base di ricotta di mucca.
Calorie Fiori di zucca e Valori nutrizionali
- Calorie: 15 kcal
- Grassi: 0.07 g
- Carboidrati: 3.28 g
- Proteine: 1.03 g
- Acqua: 95.15 g
- Ceneri: 0.48 g
Minerali
- Calcio: 39 mg
- Sodio: 5 mg
- Fosforo: 49 mg
- Potassio: 173 mg
- Ferro: 0.7 mg
- Magnesio: 24 mg
- Selenio: 0.7 mcg
Vitamine
- Retinolo (Vit. A): 0 mcg
- Vitamina A, IU: 1947 IU
- Vitamina A, RAE: 97 mcg_RAE
- Tiamina (Vit. B1): 0.042 mg
- Riboflavina (Vit. B2): 0.075 mg
- Niacina (Vit. B3): 0.69 mg
- Acido folico (Vit. B9 o M o Folacina): 0 mcg
- Folato alimentare: 59 mcg
- Folato, DFE: 59 mcg_DFE
- Folati, totali: 59 mcg
- Cobalamina (Vit. B12): 0 mcg
- Acido ascorbico (Vit. C): 28 mg
- Vitamina D (D2+D3): 0 mcg
- Colecalcifenolo (Vit. D): 0 IU
Grassi
- Acidi grassi, monoinsaturi: 0.009 g
- Acidi grassi, polinsaturi: 0.004 g
- Acidi grassi, saturi: 0.036 g
- Colesterolo: 0 mg
Fiori di zucca in pastella light
Ingredienti per 4 persone
- 12 Fiori di zucca
- 4 cucchiai di Farina
- Sale e pepe q.b.
- Acqua frizzante ghiacciata q.b.
- Olio extra vergine di oliva
- Qualche foglia di basilico
Preparazione
Pulite delicatamente i fiori di zucca eliminando il pistillo centrale che si trova all’interno del calice del fiore, il gambo e i filamenti e lavateli. A questo punto preparate la pastella mettendo in una ciotola un po’ di farina e un pizzico di sale, aggiungendo poco alla volta l’acqua frizzante. Mescolate bene fino ad ottenere un composto né troppo liquido né eccessivamente denso. Aggiungete un pizzico di pepe e del basilico tagliato in modo grossolano.
Sgocciolate i fiori di zucca e tamponateli con della carta assorbente, poi passateli nella pastella aiutandovi con una forchetta. Quando l’olio nella padella è ben caldo fate friggere 2-3 pezzi alla volta, facendoli dorare ben bene da entrambi i lati. Poi sgocciolateli con una schiumarola e assorbite l’olio in eccesso con dello scottex. Servite togliendo il foglio di carta assorbente.
Photo Credits|ThinkStock
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