Barbotta Flatbread with Zucchini Blossoms

L'ANTRO DELL'ALCHIMISTA
6Ingredients
60Minutes
450Calories

Description

Here's an utterly delicious and unexpted way to use up a bounty of zucchini blossoms, which proliferate in home gardens and farmstands during the summer. It's certainly easier than than stuffing, coating, and frying the blossoms in the usual manner…

In this recipe, the blossoms are first blanched to make more tender before being folded into a cornmeal batter, drizzled with olive oil, and baked until the flatbread forms a golden crust.

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Ingredients

US|METRIC
  • 300 grams all purpose flour
  • 50 grams corn flour
  • 4 tablespoons olive oil
  • warm water (or milk)
  • salt
  • 200 grams zucchini (blossoms)
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    Made it

    Directions

    1. Preheat the oven to 180C.
    2. Wash the zucchini blossoms, remove the pistils, then blanch them in boiling salted water for approximately 2 minutes. Chop them coarsely with a knife.
    3. Combine the two types of flour in a bowl with a pinch of salt, oil, and warm water into a fluid batter. Add the zucchini blossoms.
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    NutritionView More

    450Calories
    Sodium8% DV200mg
    Fat23% DV15g
    Protein18% DV9g
    Carbs23% DV68g
    Fiber16% DV4g
    Calories450Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium200mg8%
    Potassium250mg7%
    Protein9g18%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate68g23%
    Dietary Fiber4g16%
    Sugars2g4%
    Vitamin A2%
    Vitamin C15%
    Calcium2%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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