Fried Zucchini Blossoms
- Recipe by Diane Kochilas
In Greece, zucchini flowers are often added to vegetable stews or to grated zucchini and cheese for savory pies.
- TOTAL TIME: 30 MIN
- SERVINGS: 6
- Fast
- Staff Favorite
© Frances Janisch
Recipe
Ingredients
- 18 baby zucchini with blossoms attached
- 4 1/2 ounces feta cheese, cut into 18 pieces
- 4 large eggs
- 1 1/2 cups fine dry bread crumbs
- 2/3 cup extra-virgin olive oil
- Salt
- Lemon wedges, for serving
Directions
- Gently open each zucchini blossom and nip off the stamen. Place a piece of feta cheese inside each blossom and twist lightly to close.
- Beat the eggs in a bowl. Spread the bread crumbs in a shallow bowl. Dip each zucchini in the beaten eggs, then dredge in the bread crumbs.
- Set a large rack over a rimmed baking sheet. In each of 2 large skillets, heat 1/3 cup of the olive oil until shimmering. Carefully lay half of the zucchini in each skillet and fry over moderately high heat until crisp and golden, about 1 1/2 minutes per side. Transfer to the rack to drain. Sprinkle with salt and serve with lemon wedges.
Wine
A Greek white with fruity acidity and a round texture will match the tangy feta here. Try the 2002 Domaine Kosta Lazaridis Amethystos White, a blend of Sauvignon Blanc, Sémillon and Assyrtico, or the bargain 2003 Boutari Moschofilero Mantinia.
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- From My Big Fast Greek Feast, Easy and Delicious Recipes
- Published September 2004
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