Tuesday, April 2, 2013

Fetta stuffed Zucchini Flowers

Dear Readers,

Have you ever been fascinated by an ingredient and just haven't had a chance to cook with it. Zucchini flowers for me is such an ingredient, I think they are absolutely gorgeous and I love eating them as a snack at restaurants. I was shopping for groceries at Harris Farm Market when I saw these little beauties. I decided to buy them and turn them into a delectable snack. As I was heading back hubby messaged with the great news that he has got a raise. Time for celebrating yay! This meant I would do something special, decided on doing an appetisers and dessert only meal. I decided to do three snacks - Avocado Fries, Salt and Pepper mushrooms and fetta stuffed Zucchini flowers. I love having different little dishes  like tapas and this was precisely that. The food was a success and we celebrated all the hard work and long hours he's been putting in. It was a good night. So if you are in the mood for a celebration why not give these snacks a go!



Recipe                                                                                              Print Recipe   

yields 8


1/2 cup Persian Fetta

1 tbsp chopped Basil

1 tsp Pepper

7-8 Zucchini flowers

1/2 cupTempura Flour (available from Asian stores and supermarkets)

1/4- 1/2 cup Cold water

Oil for frying

Note: If tempura flour is unavailable use plain flour mixed with sparkling water.


To make the batter mix the tempura flour and water in a mixing bowl till you get a smooth lump free batter. 

Tempura Flour


To make the filling, mix the fetta, pepper and chopped basil in a bowl and keep aside. 

Persian Fetta

Fetta Basil Filling

Start stuffing the flowers with 2 teaspoon full of filling. If the flowers are big you can add a little more. Do not over stuff them as the flower may tear and it will be difficult to seal the flower. Once the flower has been filled twist the ends to close it and keep it aside. Repeat the process with the other flowers.

Zucchini Flowers

Stuffing the Zucchini Flowers

Heat the oil in a small wok. Hold the flowers from the tip of the stem and dip it in batter till it is completely covered and gently put it in the hot oil. Repeat with the rest of the Zucchini flowers.Fry in batches of 4 till they are golden brown in colour. The stuffed Zucchini flowers are ready to be served.

Fetta Stuffed Zucchini Flowers and Avocado fries with Chilli Aioli


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