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
black pepper

For the batter
1 cup flour
1 cup hot water
1 egg
3-4 tbsp ouzo or red wine vinegar
1 tbsp extra-virgin olive oil
salt, pepper


Step 1
Wash courgette flowers carefully and remove internal stamen. Dry on a kitchen towel.

Step 2
Filling: In a bowl mix remaining ingredients and sprinkle with pepper.

Step 3
Carefully fill each courgette flower with 1 tsp filling and roll carefully.

Step 4
Batter: In a bowl mix all ingredients until you get a smooth.

Step 5
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

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