Feta Stuffed, Fried Zucchini Blossoms
Difficulty: Easy
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Servings: 10 blossoms
Calories: 112kcal
- 10 zucchini blossoms
- 100 grams feta cheese
- 1 tablespoon greek yogurt
- 1 egg seperated
- 2-3 fresh fresh mint leaves chopped
- all purpose flour
- frying oil
- salt and pepper
Wash the zucchini blossoms and carefully remove their stems.
In a small mixing bowl combine feta cheese, Greek yogurt, egg yolk and mint leaves. Season with a tiny bit of salt and ground pepper.
Stuff each zucchini blossom with a teaspoon of filling and gently twist the petals to seal.
In a very small bowl whisk together the egg white along with 2 tablespoons of water. Set aside. Add some flour in another mixing bowl and set aside.
Fill a frying pan about ⅔ with oil. Heat over medium-high heat.
Dip each zucchini blossom first into the egg mixture and then coat with flour.
Add half the zucchini blossoms into the pan (making sure they're not overcrowded) and fry for approximately 2 minutes on each side.
Transfer the blossoms on paper towels to drain any excess oil before serving.
Calories: 112kcal | Carbohydrates: 5g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 114mg | Potassium: 55mg | Fiber: 0.3g | Sugar: 1g