Ingredients
- 1 7-ounce can tuna packed in water
- 2 tablespoons grated horseradish
- ½ cup low-fat yogurt
- ½ cup mayonnaise
- 12 large zucchini blossoms
- 1 egg yolk
- 2 egg whites
- 2 tablespoons beer
- ½ cup flour
- Corn, peanut or vegetable oil
- Nutritional Information
Nutritional analysis per serving (6 servings)
229 calories; 16 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 9 grams protein; 51 milligrams cholesterol; 239 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
12 blossoms or 6 servings
Preparation
- Drain tuna and put into container of food processor or electric blender. Add yogurt, horseradish and mayonnaise and blend to fine paste.
- Open zucchini blossoms (make sure yours have not been sprayed with insecticide) and fill with paste. Tie ends of petals at top as if tying a bandana.
- Beat egg yolk until light and golden.
- Beat whites until moderately stiff. Fold into yolk along with beer.
- Dredge stuffed blossoms in flour, then dip to coat well with batter.
- Heat oil to depth of 1/2 inch in heavy skillet. Add batter-coated blossoms a few at a time. When batter has set on bottom carefully turn blossoms and cook until nicely brown all over.
25 minutes
Dining and Cooking