A delicious easy appetizer that will keep the best company to your beer or other favorite beverage!
Serves: 3-4 Prep. time: 20′ Cooks in: 15′ Ready in: 35′
10-12 courgette flowers
100 g feta cheese, crumbled
1 small bunch spearmint, finely chopped
sunflower for frying
For the batter
1 cup flour
1 cup hot water
3-4 tbsp ouzo or red wine vinegar
1 tbsp extra-virgin olive oil
Wash courgette flowers carefully and remove internal stamen. Dry on a kitchen towel.
Filling: In a bowl mix remaining ingredients and sprinkle with pepper.
Carefully fill each courgette flower with 1 tsp filling and roll carefully.
Batter: In a bowl mix all ingredients until you get a smooth.
Heat oil in a frying pan and when hot dip each stuffed flower in the batter and then in oil, using a spoon. When nicely colored drain on kitchen paper and serve warm.
Photo George Drakopoulos – Food styling Tina Webb
Και η συνταγή στα ελληνικά: Κολοκυθοανθοί γεμιστοί με φέτα