Zucchinis are blooming and the blossoms make a delicious dish when stuffed with feta and mint in the classic Greek way. Both forms of the flower can be used and the immature zucchini left attached will yield a crunchy element to the crispy battered blossoms.
Stuffed Zucchini Flowers
- 12 zucchini or squash blossoms with the immature zucchini attached where possible or just the flower with the stem trimmed off.
- Peanut oil or other vegetable oil, enough to deep fry
For the batter
- 1 ¾ cups all-purpose flour, sifted
- 1 ½ cups sparkling water, chilled. Icy cold water will ensure that the batter will be crispy when cooked.
- pinch of salt
For Feta stuffing
- 1/2 cup fresh mint leaves, finely chopped, plus 1-2 sprigs for garnish
- 225g feta cheese
- fresh rocket leaves
- balsamic glaze
- Rinse the blossoms opening them up, snipping off the stamens and then letting them dry by opening out the petals and resting the flower with the petals splayed on paper towel.
- Prepare the stuffing by mashing the feta and finely chopped mint together with a fork till well combined and crumbly. Set aside for the flavours to develop.
- Now prepare the batter. Whisk the sifted flour and the chilled sparkling water gradually till the mix looks like thickened cream and is smooth and well blended. Adjust the mixture by adding more flour to thicken or more water to thin to get the consistency right.
- Place the batter bowl in a bowl of ice. This will ensure that the batter is crisp and light when cooked.
- Take each flower and place a heaped teaspoon of the feta and mint mixture into the centre and then twist the petals to close. Continue till all the flowers are stuffed and closed. If the flower is large add more mixture.
- Heat a large saucepan with peanut oil and when hot and bubbles come to the surface, dip each flower in the batter, coating well and then deep fry till well coloured and crispy (about 4 minutes)
- Drain on paper towel
- To serve lay the zucchini flowers on a bed of fresh rocket and drizzle with a balsamic glaze.
Growing your ingredients – Growing Zucchini