Zucchini flowers filled with a mixture of feta cheese, aromatic herbs and fennel seeds. Bleached in a fluffy beer batter and fried lightly.
Surely we do not all have the opportunity to grow horticultural flowers, but flowers of zucchini, these wonderful edible flowers are easy to find in many of the neighborhood markets at this time, but all summer there are fresh zucchini.
It is worth trying to make this dish and taste a great and rare delicacy. It takes little care to handle the zucchini flowers because it is delicate and sensitive to touch.
Yours!
Surely we do not all have the opportunity to grow horticultural flowers, but flowers of zucchini, these wonderful edible flowers are easy to find in many of the neighborhood markets at this time, but all summer there are fresh zucchini.
It is worth trying to make this dish and taste a great and rare delicacy. It takes little care to handle the zucchini flowers because it is delicate and sensitive to touch.
Yours!
| work: 45′ | time: 1h:00′ | medium: |
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Ingredients (25 zucchini flowers)
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 In a small frying pan, put the fennel seed to roast, without grease, for too little to show off its aromas and beat it to the mortar to crumble. |
 In medium sized bowls, put slice and fork with crush. Add parsley and dill finely chopped, eggs, pepper and fennel seeds. |
 Stir well and leave the filling to the tip for a while. |
 Take one by one the prepared flowers in your hand and fill them using a small spoon with the mixture of the feta cheese. |
 Turn the edges out of the petals of the flower to cover the stuffing. Place them vertically on a silicone disc or surface next to each other. |
 In a wide bowl, pour the flour and add the beer a little bit, stirring until it has become a thick slurry, without lumps. |
 To fry them, add vegetable oil to the pan over a moderate heat, and when it gets hot, dump the stuffed blossom into the porridge and put it in the pan. |
 Turn them once, since one side has taken a red colour. Touch them on absorbent kitchen towels to drain off the odorous oil. |
Prepare the blossoms
Rinse the flowers under running water and carefully remove without wounding the sepals the outside, small, atrophic leaflets that are outside the flower and the stamen, which is inside the flower. We stack them vertically 4-5 together with each other to drain.Served and eaten, served with a light yogurt sauce, sprinkled with sumac.
