Even though these flowers are not used here in Lebanon (wonder why), I could not bear dumping them. They are easier to stuff than, say, grape leaves. I dipped them in a quick batter after stuffing them and fried them for a few minutes.
I discovered that in Turkey, these flowers get stuffed just like grape leaves, with rice and herbs; (check out Sare’s post)
INGREDIENTS: 6 servings (appetizer)
- 3 cups zucchini flowers
- 1 cup cottage or ricotta cheese (I used areeshe cheese, a Lebanese equivalent, found in a small dairy in the mountains), drained overnight
- 1 white onion, chopped or 4 scallions
- 1 Tbsp dry mint powder
- dash white pepper
- 2 cups frying oil
Batter: 1/2 cup all-purpose flour, a dash of salt and paprika, 1/2 cup beer or water, one egg (if desired); mix all the ingredients until smooth.
1. Mix the stuffing in a bowl, insert one tablespoon in each flower (check the pistils first to see if they are fresh or wilted and yucky; if they are limp and dark pull them out and discard)
2.Heat the oil; mix the batter; right before frying, dip each flower in the batter vertically and only halfway. Dip in the hot oil and fry a few minutes. Drain on paper towels and serve.
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