Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg zucchini, small ones
- 0.75 liter ¾ vegetable stock
- a bit salt
- some pepper, whiter
- some chilli, ground
- 4 rice-paper sheets
- 1 handful poppy flowers
- 1 egg white
- Oil, (frying oil)
- some salt, Black Hawaii-
Print Recipe
Pin Recipe Instructions
- Wash the zucchini and peel generously - only the peel is used! Cut the peel into small pieces and cook in the vegetable stock until cooked, puree very well, season with salt, pepper and chilli, leave to cool.
- Soak the rice paper and pat dry with paper towels. Cut strips of approx. 4-5 cm, brush a layer with lightly beaten egg white, place the poppy flower petals on top (cut off the lower, yellow or white end of the petals!) And cover with another layer of rice paper. Press firmly. Bake until crispy in oil that is not too hot and degrease on kitchen paper.
- Serving:
- Put the essence through a sieve into glasses and put a cracker on each. Sprinkle with some Hawaiian salt.
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