Stuffed Zucchini Flowers with Feta and Capers
User Reviews
4.9
Stuffed Zucchini Flowers with Feta and Capers
Description
The Stuffed Zucchini Flowers with Feta and Capers combine fresh edible flowers with a savory cheese and caper filling. The key ingredient is a smooth mixture of feta cheese blended with Spanish capers and egg yolk, seasoned modestly with salt and pepper to preserve the delicate flavors. Each zucchini flower is carefully opened, filled about two-thirds with the mixture, and then gently closed to retain the filling during cooking.
The preparation continues with a batter composed of plain flour, cold sparkling water, and folded-in frothy egg whites which gives a light, crisp texture upon frying. The batter itself is seasoned simply with salt and pepper. The flowers are fried at 180°C (350°F) until the coating crisps to a golden texture while the filling remains creamy.
The resulting dish presents a pleasant contrast between the crisp fried exterior and the rich, salty interior with the brightness of capers. It works well as an elegant appetizer or as part of a light meal featuring other fresh vegetables or mild accompaniments.
Ingredients
- 10 zucchini flowers
- 3 ½ oz feta cheese (or Persian feta cheese)
- 1 ½ tbsp capers Spanish
- sea salt flakes
- black pepper freshly ground
- 1 egg
- 1 ½ cups plain flour
- 1-2 cups water cold sparkling
- neutral cooking oil generic cooking oil
Instructions
If you’re stuffing the flowers:
- Preheat the oil to 180° C (350° F).
- Combine the yolk, feta, capers, and 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 but 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, filling to approx 2/3rds.
- Gently push the remaining air out of the flowers and squeeze the tips of the petals back together.
Batter:
- Sift the flour into a large mixing bowl, add a pinch of salt and pepper, and make a well in the center.
- 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.
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). Hold the flower end and lower it 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.
Notes
User Reviews
Overall Rating
4.9
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