Squashed squash flowers

Ingredients for Squashed squash flowers

Instructions for Squashed squash flowers

To prepare the Squashed squash flowers recipe, please follow these instructions:

Mix the ricotta, mozzarella and chives in a small bowl.

Carefully close the squash flowers. Remove the dust rack and put the cheese into the flowers with a small spoon. The flowers are carefully closed again and the ends are easily twisted. The flowers are turned into flour. Excessive flour is shaken gently.

Dough: Put the flour in a medium-sized bowl, live a little dug in the middle. Eggs and water are poured into it and the liquid is whipped together with the flour. Whip to the dough is completely free of lumps.

The oil is heated in a large pot. With a seaweed, each flower is dipped first in the dough. Then dip it in oil until it is golden. The finished flowers are put on greasy paper. The squash flowers are served with tomato sauce.

Tomato sauce: Oil in a small saucepan. The toy is sautéed at medium heat for 3 minutes. Tomatoes and oregano are poured into agitation. The sauce is boiled and simmered for about 10 minutes.

Served very hot.

tips:
Small squash flowers often combine with a tiny squash. Large squash flowers can be purchased individually.