History of Greek Food

Tag: stuffed flowers

  • THE YELLOW COLOR

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    The most distinctive dolmas in Greek islands are bright yellow zucchini blossoms filled with rice or bulgur and herbs.

    A filling of fresh goat myzithra (ricotta type cheese) and grated graviera (2:1) goes also very well with blossoms. Of course, you can use crumbled feta cheese.
    Cheese filling is a perfect medium for incorporating finely chopped mint or  amaranths or sesame seeds. Some chopped garlic may also find its way into the mix and add its flavor.

    After stuffing blossoms, gently twist the petals together to seal.

    Dunk them in beaten egg, tap off the excess and dredge in seasoned flour or seasoned mixture of wheat flour and cornmeal. Then place the blossoms into hot oil.

    You want the stuffed flowers to come out of the pan crisp outside and cheese-fluffy inside.

    So, fry them correctly…

     

    A platter of fried eggplant, fried zucchinis and fried zucchini blossoms always sounds a very good thing if each of these beauties is eaten hot and crispy on the outside, which means that you must use three frying pans in the same time.
     
      Before stuffing your blossoms, give them a gentle rinse, inside and out, as there may be bugs in them.

     

     

    ΓΙΑ ΕΛΛΗΝΙΚΑ ΕΔΩ 

     

     

     

    Zucchini Flower on Foodista