So, I have a serious question to ask. Is the weather normal AT ALL where you live? Because here it’s gone totally crazy! It’s like a week now that the temperature has reached 30 degrees Celcius. I start to feel like I live in Abu Dabi and not in Greece anymore. ? I mean, if it is that hot now, I don’t even want to imagine what’s going to happen in the summer. Well, the good news is that for once I have the chance to enjoy a proper swim and sunbathing (the sea is usually too cold this time of year) before we open our Taverna on the 15th of this month where I’m going to be for the rest of the summer 24-7.
And that’s me, my friends, the beautiful beach we went to and my favorite beer. ?
And since the weather is so hot I prepared something quick, light and un-fussy. These Zucchini blossoms take literally 5 minutes to make and are a delicious little snack or appetizer. And to be honest I had to make them! I visit the street market every Saturday morning where I buy all these delicious fresh veggies and that’s when I saw these blossomed zucchinis. And just couldn’t resist them. As for the zucchinis themselves, I turned them into a yummy Zucchini Pie which I’m going to upload very soon.
If you wish to buy them separately you can do so. And now it’s the time of year that you can actually find them. Since it’s during these months (May, June, and maybe July) that they blossom.
How To Make The Stuffed Zucchini Blossoms
They require only a few ingredients to make and 5 minutes. The stuffing is made with Greek yogurt, feta cheese, fresh mint, and a bit of egg for the filling to come together. You just mix all of the ingredients in a bowl, fill the zucchini blossoms and fry them after dipping them in some egg white and flour for a crispy texture. It’s as easy as that.
Okay, I hope you’ll go ahead and try them and tell me your thoughts. As for me, I think I’m going down to the beach again as sitting in the house is kind of unbearable right now. See you soon! xxx
Feta Stuffed, Fried Zucchini Blossoms
- 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.