Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, zucchini flowers stuffed with feta. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Zucchini flowers stuffed with feta is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Zucchini flowers stuffed with feta is something which I have loved my entire life. They’re nice and they look fantastic.
Courgette flowers in beer batter stuffed with feta/ stuffed zucchini flowers I love stuffed courgette blossoms. Clean mushrooms and cut into small cubes. Peel shallot and garlic and finely chop.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have zucchini flowers stuffed with feta using 12 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Zucchini flowers stuffed with feta:
- Get 12 fresh zucchini flowers
- Prepare For the filling
- Take 100 g feta cheese, cut in 12 sticks
- Take 12 big spearmint leaves, washed and strained
- Take For the batter
- Prepare 1 cup flour
- Get 2/3 cup lukewarm water
- Make ready 1 egg
- Take 3-4 tbsp ouzo
- Prepare 1 tbsp olive oil
- Take 1/2-1 tbsp boukovo (crushed chili flakes)
- Get 1 tsp salt
When the zucchini are cool enough to handle, cut a thin strip off the top side of each one with a sharp knife and gently score around the inside edges to help scoop out the flesh. Use the stuffing to fill the zucchini shells, and place side by side in an ovenproof dish. These cooked zucchini flowers are all over various restaurant menus in Rome and Italy, consumed in pizzerias and trattorias. My first taste of these was stuffed and baked at a typical restaurant in Bologna called Ristorante Cesarina, I guess you could say I was hooked.
Steps to make Zucchini flowers stuffed with feta:
- Fill the sink with water and salt and put your flowers in. Salt will make the bugs run for their lives (if there are any in there) and water will make the flowers open more easily.
- Remove the flowers from the zucchinis very carefully. Use your hands, or a knife to be more sure.
- Open the flowers (again very carefully) and remove the stamen. Take care not to tear the flower.
- Wash the flowers under running water and strain them on a towel.
- Take a flower, open it and put inside a stick of feta and a spearmint leaf.
- Twist the petals to close the flower. Put them all in a plate and place them in the fridge until it's time to fry them.
- Make the batterput all ingredients in a bowl and mix until you get a nice smooth batter. If you are not going to do the frying immediately, place it in the fridge until then.
- The flowers should be served hot, so fry them just before you want to serve them. When it is time, put the oil in a pan, and fry them in medium-hot temperature, for about 3 minutes, turning them until they get golden brown all over.
- You can use your fork to flatten the flowers a bit (while frying). They will fry quicker this way.
- When they are golden brown all over, put them on a paper towel to absorb the extra oil and serve hot.
Zucchini flowers stuffed with Danish feta,…» Stuffing zucchini flowers and frying them to crispy golden deliciousness in tempura batter has been on my recipe bucket list for quite some time. You just don't see the flowers very often. I would have loved to have the actual zucchini attached to the flowers too, but was so happy to see these, I took. When you stuff your zucchini flowers keep in mind that the rice will expand with the cooking. For this reason, and because the zucchini flowers are quite delicate, you don't want to overstuff them.
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