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greek suffed zucchini blossoms

Recipe by
Maria *

My friend & neighbor of 40 years Fofo gave me this easy recipe for a delicious & unique meze/appetizer. Zucchini blossoms must be picked early in the morning when they are fully open; by mid-morning, they will close tight. If you don't grow your own zucchini, you can try to find zucchini flowers at Farmer's market. Because you may not know when they were picked, it's best to plan to use them fresh, the day you bought them. I never make enough. Family & friends always want more") LOL Hope you enjoy these as much as we do!

yield 3 -4
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For greek suffed zucchini blossoms

  • 12-15
    zucchini blossoms
  • 1 c
    feta cheese, crumbled
  • 1/2 c
    ricotta cheese, crumbled
  • 1 sm
    bunch of fresh mint, finely chopped
  • 2
    eggs, beaten
  • 1 c
  • 1/2 c
    warm water
  • dash pepper
  • Tbsp
    sunflower or other veggie oil for frying

How To Make greek suffed zucchini blossoms

  • 1
    Wash the zucchini blossoms and carefully remove the inner stem. The blossoms have a tendency to close up as you work with them. To keep them open, place them upside down on your work surface as you proceed.
  • 2
    In a bowl, mix all the remaining filling ingredients, sprinkle with pepper. Carefully stuff each zucchini blossom, roll & twist corners to close.
  • 3
    BATTER: In a bowl whisk all the ingredients to make the ouzo batter and mix, might be just runny.
  • 4
    In a large, deep skillet, heat about 1 1/2 inches of a combination of olive & sunflower oil over medium-high heat. In batches, carefully dip each stuffed blossom into the batter, turning to coat on all sides. Fry, turning, until golden brown throughout, about 3 minutes.
  • 5
    Drain on paper towels and serve warm with tzatziki sauce and a glass of white wine or ouzo. KALI OREXI ! ENJOY!!