Zucchini Flowers Stuffed with Feta & Mint

Stuffed zucchini flowers are one of my favourite things to eat. There’s something so ingenius about stuffing a flower with cheese and deep frying it. The fillings are endless and they’re always delicious. This version is really tasty and really simple to make at home. Zucchini flowers are only available seasonally so it’s a real treat to have them. I look forward to them every year.

12 fresh zucchni flowers
100g feta cheese (crumbled)
2 tablespoons natural yoghurt
2 tablespoons fresh mint (finely chopped)
1/2 lemon (zest only)
freshly ground black pepper

For the batter:
1 cup plain flour
1 teaspoon baking powder
1/2 teaspoon salt
freshly ground black pepper

Canola oil (for deep frying)

Combine the cheese, yoghurt, mint, lemon zest and black pepper.

Take a zucchini flower and prize it open slightly with your fingers. Tear down one side to open. Pinch the stamen inside to remove. Discard.

Take a little of the cheese and shape into a oval (about the size of a walnut). Stuff into the flower and wrap the leaves around it to cover. Pinch and twist the top of the flower gently to seal. Arrange on a plate and continue to stuff all the flowers.

To make the batter:
Sieve the flour, salt, pepper and baking powder together into a bowl. Add the beaten egg and pour in a little water at a time, whisking until you have a consistency of double cream. Don’t over whisk the batter as it won’t give you a crunch when fried.

Heat about 8-10cm of oil in a pan until hot. Dip one of the zucchini flowers in the batter, then with tongs remove it, shake off the excess batter then lower into the oil. Repeat with about another 3 flowers and deep fry for 3-4 minutes until golden brown. Drain on paper towels and repeat with the remaining flowers. Serve hot.

Serve as they are alongside a home made tomato sauce to dip or drizzle.

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