Zucchini flowers stuffed with feta cheese
Kolokythoanthoi gemistoi me tyri feta
Ingredients
- 20-25 fresh zucchini flowers
- 400gr. spicy feta (crushed by hand into small pieces)
- 3 tablespoons dill (dry)
- 2 spring onions, finely chopped
- 2 eggs
- 1 teaspoon olive oil
- salt, freshly ground pepper
for the batter
- 1 cup of self-raising flour
- 4 teaspoons cornflower soup
- 3 tablespoons olive oil soup
- ½ teaspoon salt
- 1 cup of beer
- olive oil for frying
Method
- Wash carefully the zucchini flowers, remove the stamens from the inside and let them drain on a kitchen towel.
- Beat the eggs and add the cheese, the onions, the dill, the olive oil, salt and pepper.
- Carefully fill the flowers and twist their ends to close the filling well.
- Mix all the ingredients for the batter and keep it in the fridge to get tight.
- Heat plenty of oil in a heavy pan. Dip the stuffed flowers in the cold batter and fry in hot oil until golden brown.
- Leave them on kitchen paper to absorb extra oil and serve them hot.
Tips:
You can prepare them and keep them in the fridge until you fry them (NOT days…).
If the batter is very tight, dilute it with a little extra beer.
You can also add to the batter 1 cup of grated kefalotyri or kefalograviera for extra flavour.
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