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Lots of people love cooking and also think it makes the best relaxing leisure activity. A kitchen that is filled with fresh food that smells scrumptious is certain to make anyone's mood a little bit lighter. It can often seem hard, however, to pinpoint dishes that work for you or advice that causes an inevitably successful dish. Possibly this Zucchini flowers stuffed with feta recipe is the one you are looking for.

You need to prepare fresh zucchini flowers.
You need For the filling.
You need to prepare feta cheese, cut in 12 sticks.
You need big spearmint leaves, washed and strained.
You need For the batter.
Prepare flour.
Prepare lukewarm water.
Provide egg.
You need ouzo.
Prepare olive oil.
You need to prepare boukovo (crushed chili flakes).
You need to prepare salt.

A video on how to make crispy light Zucchini Fritters! An easy recipe for Zucchini Fritters with feta and dill, topped with optional Tzatziki sauce. Serve this with a hearty green salad for a simple delicious vegetarian meal or a tasty appetizer! Stuffed zucchini flowers are one of Italy's most graceful and elegant street foods.

Fill the sink with water and salt and put your flowers in. Salt will make the bugs run for their lives (if there are any in there) and water will make the flowers open more easily..
Remove the flowers from the zucchinis very carefully. Use your hands, or a knife to be more sure..
Open the flowers (again very carefully) and remove the stamen. Take care not to tear the flower..
Wash the flowers under running water and strain them on a towel..
Take a flower, open it and put inside a stick of feta and a spearmint leaf..
Twist the petals to close the flower. Put them all in a plate and place them in the fridge until it's time to fry them..
Make the batterput all ingredients in a bowl and mix until you get a nice smooth batter. If you are not going to do the frying immediately, place it in the fridge until then..
The flowers should be served hot, so fry them just before you want to serve them. When it is time, put the oil in a pan, and fry them in medium-hot temperature, for about 3 minutes, turning them until they get golden brown all over..
You can use your fork to flatten the flowers a bit (while frying). They will fry quicker this way..
When they are golden brown all over, put them on a paper towel to absorb the extra oil and serve hot..

The soft filling is enwrapped and protected by a deliciously crisp outer surface which, when bitten into, reveals a centre of authentic, heavenly flavour! Not only are they a large beautiful flower, but also edible. My favourite way to eat these golden beauties is stuffed. Deep frying always wins my vote. The stuffed zucchini flowers dipped in a light batter and fried until golden.

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