Recipe

Persian Fetta And Caper Stuffed Zucchini Flowers Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 5 months ago Paul Hegeman from Chef's Pencil has this to say about this recipe. Another one of those dishes that once you make it a few times you will wonder why you didn't do it sooner. The delicacy of the flowers and the rich stuffing make them very appropriat... More Prep:10m Cook:15m Servings:4	Mystic_rive
	capers feta zucchini flowers

Does this look good? Yeah! / Nope

Fans

waterlily

elgab89

lunasea

chefmeow

trigger

Ingredients

What you'll need

=============

Deep fryer or pot with vegetable oil

10 zucchini flowers

3.5 oz Persian fetta cheese (or a comparable soft fetta)

1.5 tbsp Spanish Capers

Sea salt flakes

Black pepper corn mill

1 egg (separated)

1.5 cups plain flour

1-2 cups of cold soda water

Directions

If you're stuffing the flowers

Preheat oil to 180 degrees (350 fahrenheit).

Combine the yolk, the Persian fetta, the capers, a touch of salt and pepper in a mixing bowl and mix until it is slightly pasty.

Depending on the length of the zucchini stem you may need to cut some off, leave approx 4 cm (2 inches) attached to the flower.

Gently open up the zucchini flowers and using a teaspoon gently spoon the cheese mixture into the flowers and fill to approx 2/3rds.

Gently push the remaining air out of the flowers and squeeze the tips of the petals back together.

===========

For the batter

===========

Sift the flour into a large mixing bowl, add a pinch of salt and pepper and make a well in the centre.

Slowly pour some of the soda water into the well and whisk as you add, slowly moving the whisk out from the well to incorporate more flour until the entire mixture is fluid and thick (it may not require all the soda water, so add it slowly).

Whisk the egg white until frothy and fold into the batter mixture.

For the cooking

Whether your flowers are stuffed or not the process is the same.

Holding on to the stem drag the flowers through the batter until liberally covered (do not batter the stem) and hold the flower end into the deep fryer until the batter has sealed (a few seconds) and then drop the stem in as well, cook until golden, they may require turning once.

Remove, drain, season with some sea salt, and serve. Serve un-stuffed flowers with a wedge of lemon.

Recent Gawkers

Not quite what you're looking for? See more Breakfast / Misc

Or see more just like this

Comments

lunasea 1 year, 5 months ago said:
Oh GF - this is wonderful. I love using Zucchini flowers to stuff and your stuffing sounds like a total winner. I cannot wait to give this a try. Thanks for so many great dishes! Hugs, Vickie

trigger 1 year, 4 months ago said:
Fortunately I have a garden and many Zucchini flowers that will not go to waste. I definably will make this recipe tonight.
Thank you

sday5 1 year, 4 months ago said:
I have heard of this. Thanks for sharing this recipe.

chefmeow 1 year, 4 months ago said:
Yummy, yummy, yummy. Love feta cheese and capers, this has to be superb. Great recipe, great post, thank you, thank you, thank you. You have my 5, no doubt about it. Hugs, Da Cat

elgab89 1 year, 4 months ago said:
Love it! The zucchini flowers have such a delicate flavor. Excellent recipe!

Add a Comment