Pumpkin batter

Pumpkin Flowers and Cooking

The courgette flowers (or courgette flowers) are foods of vegetable origin that belong to the whole of vegetables or vegetables.

From the nutritional point of view, they also fall into the fundamental group VI of foods, as they are rich in pro-vitamin A.

They lend themselves to accompanying ingredients that are not too intense; the most suitable cooking methods are the fastest ones.

Among the various recipes, the most famous is probably that of the " Zucca Fritti Flowers " (in all its variants).

Recipes with batter

The frying of pumpkin flowers requires the use of a batter, necessary to keep the flower soft while guaranteeing the external crunchiness .

Let's start by specifying that the recipes of fried zucchini flowers are very many and also quite different from each other.

The differences are mainly related to:

• Presence or absence of a filling (possibly also the type of filling).
• Type of batter.

Below we will list some variants related to the type of batter for pumpkin flowers.

Types of Batter

Base Batter

• Wheat flour type 00 - a part.
• Natural, cold water - two parts.

Beer Batter

• Wheat flour type 00 - a part.
• Cold, light beer - two parts.

Yeast batter

• Wheat flour type 00 - a part.
• Wheat flour type 00 - a part.
• Fizzy, lukewarm water - two parts.
• Compressed brewer's yeast - 30g per 600g of batter.
• Fresh thyme - QB.

NB: For an optimal result it is necessary to let the yeast batter stand out of the fridge for at least an hour and cool it with some ice cubes before use.

Egg batter

• Wheat flour type 00 - a part.
• Natural water, cold - one part.
• Whole chicken eggs - one part (2 eggs per 100g of flour).
• Fresh rosemary - QB.

Cheese batter

• Wheat flour type 00 - a part.
• Whole milk, cold - two parts.
• Fine grated parmesan cheese - QB.
• Pepper and nutmeg powder - QB .

Tempura batter:

• Wheat flour type 00 - a part.
• Carbonated water, cold - two parts.
• Egg yolk - one every 300g of batter.
• Ice cubes to be immersed in water - QB.

Batters For Celiacs

Buckwheat batter

• Buckwheat flour - a part.
• Natural, cold water - two parts.

Corn Batter

• Corn starch - half part.
• Instant polenta flour - half part.
• Natural, cold water - two parts.

Rice flour batter

• Rice flour - a part.
• Natural, cold water - two parts.

Fecola batter

• Potato starch - a part.
• Natural, cold water - two parts.

NB: Gluten-free flours make the fried batter more delicate. This greater tendency to break is due to the lack of gluten.

The "fragility" of the batter can be compensated by letting the mixture rest for an hour before frying (to let the starch partially gelatinize) and adding eggs before use; the suggested quantity is one whole egg every 300g of TOTAL batter (removing 50ml of water).

Stuffed Pumpkin Flowers - Fritti In Tempura

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What NOT to do?

It is very important not to replace the flour with the breadcrumbs. This can only be used in a different recipe, without batter :

• Flour and carefully squash the zucchini flowers (to facilitate taking the flour it is possible to moisten the food, taking care not to collect too much dust).
• Pass the floured pumpkin flowers first in the whole beaten egg and then in the breadcrumbs.
• To fry.

It is an alternative and little used recipe because it is considered too consistent for a delicate ingredient like the pumpkin flower.

Nutritional Features

The table below shows the detail referring to the nutritional characteristics of some types of batter.

Pumpkin flower batter is a medium energy food; however, together with the oil absorbed in frying, it provides most of the calories in the recipe.

The energy of the batter consists almost entirely of complex carbohydrates, followed by proteins (mainly with a medium biological value, except for the batter with egg, milk and cheese) and fatty acids.

A fair amount of fiber is visible.

Cholesterol is present only in batters with egg, milk and / or cheese.

The salt and vitamin profile does not excite and is richer in batter with egg, milk and cheese.

The batters with wheat flour do not lend themselves to the celiac diet, while those with milk and cheese are to be avoided in lactose intolerance.

The pumpkin flowers fried with the batters we have mentioned are suitable for vegetarian food. Those with eggs, milk and cheese are not accepted by the vegan philosophy.

Chemical composition		Nutritional values ​​per 100g of batter
		Base Batter	Beer Batter	Yeast batter	Egg batter	Cheese batter
water		74, 2g	68, 6g	77, 0g	57, 8g	59, 5g
Protein		3, 3g	3, 6g	2.4 g	8, 3g	8, 7g
Total lipids		0.2g	0.2g	0.2g	3, 6g	4, 8g
	Saturated	0.05g	0.05g	0, 04g	1, 06g	2, 96g
	Monounsaturated	0.02g	0.02g	0, 03g	1, 38g	1, 47g
	polyunsaturated	0, 13g	0, 13g	0, 21g	0, 57g	0, 27g
Cholesterol		0, 0mg	0, 0mg	0, 0mg	151, 2mg	16, 9mg
Carbohydrates available		23, 4g	25, 9g	19, 6g	31, 5g	26, 7g
	Starch	22, 9g	20, 9g	19, 1g	30, 5g	22, 9g
	Soluble sugars	0.5g	0.5g	0.5g	1.0g	3, 8g
Total fiber		0.8g	0.8g	1.0g	1.0g	0.8g
Power		102, 9kcal	133, 0kcal	88, 5kcal	184, 0kcal	177, 6kcal
Sodium		1, 6mg	3, 7mg	2, 3mg	43, 5mg	75, 5mg
Potassium		37, 8mg	56, 7mg	62, 0mg	92, 4mg	137, 8mg
Iron		0, 21mg	0, 22mg	0, 42mg	1.0 mg	0.4mg
Football		14, 9mg	7, 9mg	14, 7mg	26, 0mg	205, 5mg
Phosphorus		22, 8mg	32, 6mg	38, 7mg	93, 4mg	148, 8mg
Zinc		0, 18mg	0, 19mg	0, 28mg	0, 66mg	1, 04mg
Thiamine		0, 03mg	0, 03mg	0, 06mg	0, 07mg	0, 06mg
Riboflavin		0.01mg	0, 03mg	0, 09mg	0, 11mg	0, 13mg
Niacin		0, 30mg	0, 66mg	0, 81mg	0, 43mg	0, 37mg
pyridoxine		0.05 mg	0, 08mg	0, 07mg	0.1mg	0, 09mg
Vitamin A ret. eq.		0, 0μg	0, 0μg	0, 1μg	67, 5μg	48, 6μg
C vitamin		0, 0mg	0, 0mg	0.1mg	0, 0mg	0.6mg
Vitamin E		0.05 mg	0.05 mg	0, 14mg	0, 40mg	0, 19mg
Vitamin D		0, 0IU	0, 0IU	0, 0IU	12, 0IU	0, 0IU

Chemical composition		Nutritional values ​​per 100g of batter
		Tempura batter	Buckwheat batter	Paste diMais	DiRiso batter	Fecola batter
water		67, 5g	73, 9g	83, 6g	73, 6g	74, 8g
Protein		4, 6g	2.4 g	0.3g	2.2 g	0.4g
Total lipids		1.6g	0.5g	0.1g	0.2g	0.0g
	Saturated	0, 53g	0, 10g	0.02g	0, 04g	0.0g
	Monounsaturated	0, 61g	0, 14g	0, 04g	0.05g	0.0g
	polyunsaturated	0, 36g	0, 14g	0, 06g	0, 04g	0.0g
Cholesterol		61, 7mg	0, 0mg	0, 0mg	0, 0mg	0, 0mg
Carbohydrates available		27, 5g	25, 5g	15, 8g	26, 3g	27, 5g
	Starch	26, 9g	25, 4g	15, 5g	25, 7g	0.0g
	Soluble sugars	0.6g	0.1g	0.3g	0.6g	0.0g
Total fiber		0, 9g	0.6g	0.5g	0.2g	0.0g
Power		135, 9kcal	109, 2kcal	68, 0kcal	108, 9kcal	104, 7kcal
Sodium		4, 1mg	1.0 mg	33, 6mg	1, 9mg	10, 0mg
Potassium		49, 6mg	66, 0mg	1, 8mg	31, 2mg	474, 0mg
Iron		0.4mg	0.6mg	0.2mg	0.1mg	0.1mg
Football		20, 8mg	13, 4mg	11, 6mg	11, 9mg	12, 8mg
Phosphorus		46, 1mg	45, 0mg	7, 2mg	27, 0mg	8, 1mg
Zinc		0, 33mg	0, 78mg	0, 17mg	0, 24mg	0, 39mg
Thiamine		0, 04mg	0, 08mg	0, 0mg	0, 02mg	0, 60mg
Riboflavin		0, 04mg	0, 02mg	0, 0mg	0.01mg	0, 60mg
Niacin		0, 35mg	0, 84mg	0, 0mg	0, 42mg	0, 60mg
pyridoxine		0, 07mg	0, 12mg	0, 0mg	0, 13mg	0, 0mg
Vitamin A ret. eq.		19, 1μg	0, 0μg	0, 0μg	0, 0μg	0, 0μg
C vitamin		0, 0mg	0, 0mg	0, 0mg	0, 0mg	0, 0mg
Vitamin E		0, 19mg	0, 60mg	0.01mg	0, 04mg	0, 08mg
Vitamin D		5, 4IU	0, 0IU	0, 0IU	0, 0IU	0, 0IU