Stuffed zucchini flowers
Dora Kitinas-Gogos shows us how to stuff delicate zucchini flowers with feta and walnuts
Zucchini flowers are very delicate. I don't make them often as they are tastier when fried and I try to avoid frying as much as possible, as most of us do these days. This a recipe that is mine, I have not seen it anywhere else as the flowers are usually stuffed with only cheese or some sort of a rice mixture. It came about on my recent trip to Greece as it was summer, and when zucchinis are in season, the flowers come with the zucchini. I looked at these wonderful flowers and wondered what I could do with them and naturally what I had in the fridge and the pantry. I always have walnuts in the fridge (keep them in the fridge as they don't go rancid as walnuts are very delicate). I hope you enjoy the recipe and if you want to fry them, the frying method is included. Dora can be contacted at: firstname.lastname@example.org
STUFFED ZUCCHINI FLOWERS WITH FETA AND WALNUTS
6 zucchini flowers
100 grams ricotta
crumbled 100 grams of walnuts
half a bunch of chives
chopped 1 handful flat leaf parsley finely chopped
grating of nutmeg
1. Combine cheese, herbs and a little nutmeg in a bowl.
2. Taste and check if it requires more salt.
3. Gently ply open the zucchini flowers petals to check for insects and remove stamen or pistil.
4. Cut the corner from a plastic freezer bag to make a piping bag.
5. Add the cheese mix to the bag and squeeze through the hole into the flowers.
6. Place on a slightly greased pan and bake for about 20 minutes.
You might prefer to fry them in a light batter. If so, mix 240 grams plain flour with 450 ml sparkling water to make a light batter, dip the stuffed zucchini in and deep fry in hot canola oil or another light oil.
Serve sprinkled with finely crushed walnuts and a little feta.
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