Stuffed zucchini blossoms with Feta are a popular Greek summer dish. These are my delicious crispy zucchini blossoms stuffed with a creamy feta filling and refreshing mint! They are the perfect accompaniment to a glass of cold ouzo or beer!
Preparing the blossoms for your stuffed zucchini blossoms with feta
Squash blossoms are very delicate to handle and so they require extra care when preparing this dish. Carefully remove the inner pistil as it is not edible. Wash them under running water carefully to avoid damaging the petals. If the petals are damaged, the flowers will not hold the filling.
The savoury stuffing
The stuffing for my stuffed zucchini blossoms with feta recipe is very simple and does not require many ingredients. Just mix some feta cheese, anthotiro, spring onion, mint, sunflower oil, salt and pepper!
What is anthotiro?
Anthotyro is a fresh, soft and creamy cheese similar to mizithra. It has a fairly neutral taste to it. If you cannot get your hands on some, then you can substitute it with either mizithra or the more commonly found ricotta cheese.
What type of feta cheese can I use for my stuffed zucchini blossoms with feta?
The perfect feta cheese to use is made from a combination of goat’s and sheep’s milk. Traditionally feta cheese is made of sheep’s milk, though you can find ones made of sheep’s and goat’s milk as well as cows. Feta from goat’s milk has a tangier and saltier taste compared to the traditional one and is perfect for this recipe!
What can I substitute feta cheese with?
The recipe is versatile and you can substitute feta cheese with either goat’s cheese or any other hard, salty cheese. Goat’s cheese has a sharp and bold taste that perfectly complements the fried zucchini flowers.
Preparing the Stuffed zucchini blossoms with feta
To prepare these stuffed zucchini blossoms with Feta start by washing the squash blossoms. If they are still attached to a small zucchini, then slice and separate them from it. Open the flowers and remove the inner pistil. Wash the blossoms under running water carefully not to damage the petals. Rest them on absorbent kitchen paper for a couple of minutes. Continue by slicing finely the spring onion and mint. In a mixing bowl, combine feta cheese, anthotyro, oil, spring onion, mint and seasoning. Combine until smooth.
Fill the zucchini flowers with the savoury filling with a pipping bag. Make sure you add just enough filling and not overload them. Carefully twist the tips of the petals and rest them on a platter. In another bowl, add flour and dunk each zucchini flower in the flour. Rest the flour covered blossoms on a platter. In another bowl, prepare the batter by combining flour, cornflour, beer or soda and salt. Then dunk one by one in the batter. Shallow fry the zucchini flowers over high heat. Add a few zucchini flowers in the an to avoid overcrowding.
- Slightly damp zucchini flowers will hold on to flour better than dry ones, so make sure the flowers are slightly damp.
- Zucchini blossoms can be lightly fried and enjoyed without a stuffing.
- Add chilli flakes to the batter for a spicy taste. Dunk the flowers in the batter and fry them.
- If the zucchini flowers are still attached to the baby zucchini, then after separating the flower from it, dunk the little zucchinis into the batter and fry them too!
- If you love zucchini try my zucchini and feta pie!
Stuffed Zucchini Flowers with Feta
For the filling:
- 100gr Feta cheese
- 100gr anthotyro
- 1 spring onion (optional)
- 1 tablespoon sunflower oil
- 3-4 mint leaves
For the batter:
- ½ cup flour
- 1 cup beer or soda
- 2 teaspoons cornflour
- ½ teaspoon salt
For this recipe you will need 1 frying pan, 3 mixing bowls, platter and kitchen paper towel
- To prepare these stuffed zucchini blossoms with Feta start by gathering all your ingredients and kitchen utensils. If you have both the zucchini and its blossom, then separate it from the baby zucchini. Open the zucchini flower carefully and remove the pistil from inside. Wash them under running water carefully and let them dry on a paper kitchen towel. Let them dry for 2-3 minutes. Do not let the zucchini flowers dry completely as the flour will not stick to them.
- Continue by preparing the savoury filling. Finely chop mint and spring onion. In a mixing bowl combine Feta cheese, anthotyro, sunflower oil, mint, spring onion and mix to creamy consistency. Season with salt and pepper.
- To make the batter combine flour, cornflour, beer or soda and salt.
- Fill one by one the zucchini flowers with the savoury Feta cheese filling. You can either do so with a tablespoon or with a pipping bag. Each zucchini blossom will accommodate approximately 1 tablespoon’s worth of filling. Twist gently the tips of the petals and rest them on a platter. Make sure you add just enough filling and don't overload them, as otherwise the filling will run in the pan.
- Heat oil in a frying pan.
- In a mixing bowl add flour and dunk each damp zucchini flower in the flour. Rest each flour covered zucchini flower on a platter.
- Dunk one at a time in the batter and shallow fry them for 3-5 minutes until golden brown. Make sure you do not overcrowd the pan.
- Rest them on some kitchen paper to soak up the excess oil.