16 Zucchini Blossoms
2 cups of olive oil (for frying)
1 1/4 cups all-purpose flour
¼ teaspoon baking powder mixed in the flour
1 teaspoon salt
½ cup cold water (you might want to use soda water)
1 cup of feta cheese, crumbled
1 tablespoon freshly chopped mint
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped dill
¼ teaspoon freshly ground paprika
- On 10 Apr 2016
- In Vegetarian Recipes
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Difficulty Level: Medium
Stuffed Zucchini Blossoms
This week we share with you the story of Ingrid von Bentheim that won her a free week at Odyssey during Greek Easter! Her wonderful story won the second prize. One of her favorite Greek dishes is Stuffed Zucchini Blossoms. You will find the recipe for it after her story!
In a few weeks Ingrid will fly to Greece all the way from South-Africa! Can’t wait to see you Ingrid and thank you for your beautiful story and very sweet words about me and The Odyssey!
MY GREEK ODYSSEY
Odyssey: “A long intellectual or spiritual wandering or quest usually marked by many changes of fortune.”
Katerina: “A wonderful person who gives off a great, friendly vibe to everybody. She gives out great advice, and is the person to go to when you are in a dilemma. She is funny, outgoing and supportive.”
Happy 1st anniversary Katerina’s Kouzina! Although it’s not an official ‘name day’ for you, I feel that both the meaning behind The Odyssey and your name are true reflections on what you have set out to achieve: a place where one is made to feel at home, with people who welcome you in as family and then teach you to cook up a storm. Your names should be celebrated!!
Delicious Greek meals
I have spent many hours cooking in the kitchen with Katerina at The Odyssey. I started in 2010 as a complete novice not knowing how to chop things finely enough, make a white sauce (I thought it just came out of the packet), cook en masse or be creative in my cooking (yes I’m a bit OCD).
Besides learning to cook so many delicious Greek meals and experience new flavors, I have learnt that flowers are for eating too and that there is no such thing as too much butter or a ‘table for 2’ when you’re part of a cooking group. I have laughed until I’ve cried and been included into a very special family consisting of all of Katerina’s guests.
My personal Odyssey
There is no ‘one’ funny or special story that defines my experiences at The Odyssey. I’ve spent time in the heart of it, that’s in the kitchen with Katerina and her team. Only now (After not being able to go in 2015) have I realised how much returning to them means to me.
The Odyssey couldn’t have been more accurately named as returning there is like taking another step in my own personal odyssey; a journey that allows me to create, laugh, love, be quiet, self-reflect, grow (not only personally but waist size too!) and connect with others. Such a place is difficult to find in this critical, crazy and fast paced world.
Mouth - watering Greek recipes
When I manage to get some quiet time at home, I open my small green notebook full of my scribbled recipes covered in food stains from Katerina’s kitchen, and the memories return. It is then impossible not to cook those wonderful dishes for my family and friends without love and happiness.
It also reminds me that my journey is far from over! I look forward to many more years of self-discovery, mouth-watering recipes and getting to cook in the kitchen with Katerina and the team time and time again.
Ingrid von Bentheim
Making Greek Stuffed Zucchini Blossoms
Ingrid cooked many Greek recipes during her stays at Odyssey. One of her favorite is the Stuffed Zucchini Blossoms.
Ingrid: “I have always been skeptical about eating flowers as in my mind flowers are not food. However, this recipe challenged all my preconceptions and taught me that flowers are simply delicious. I found the entire process of cleaning the zucchini flowers and preparing them for the filling quite therapeutic, as it requires patience and respect for the food that you are working with. The blend of flavors is perfect, with the mint adding a freshness that makes me think of summer…and summer always makes me think of Greece!”
Do you want to make Stuffed Zucchini Blossoms at home? Let’s do it! Start by gathering 16 zucchini’s. I got these from the vegetable garden on my farm!
Separate the blossoms from the zucchini’s.
Stuffing the zucchini blossoms
Combine the feta, mint, parsley and dill in a bowl; season with paprika and taste it in case you need to add salt. Using a spoon, fill each zucchini blossom with about one tablespoon of the feta mixture.
Golden brown zucchini blossoms
In a large pot, heat olive oil over medium heat. Combine flour and salt in a medium bowl, and whisk in water until it’s almost smooth. One by one, dredge the zucchini blossoms in batter, shaking off the excess. Gently lay them in the oil without crowding the pan. Cook until the zucchini blossoms are golden brown. Transfer them to paper towels to drain.
The stuffed zucchini blossoms are ready! Sprinkle them with sea salt and devour while hot with tzatziki and a glass of white wine!
Do you want to cook with Katerina at Odyssey?
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16 Zucchini Blossoms
1. Combine the feta, mint, parsley and dill in a bowl; season with paprika and taste it in case you need to add salt (feta usually is very salty and you should not need extra salt. It depends of course on the type of feta so it is always good to taste).
2. Using a spoon, fill each blossom with about one tablespoon of the feta mixture.
3. In a large pot, heat the olive oil over medium heat.
4. Combine flour and salt in a medium bowl, then whisk in water until it’s almost smooth (some small lumps are welcome, don't whisk for too long, 1 or 2 minutes should be long enough).
5. One by one, dredge the blossoms in batter, shaking off the excess, gently lay them in the oil without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total.
6. Transfer to paper towels to drain.
7. Sprinkle with sea salt and devour while hot with tzatziki and a glass of white wine!
Servings : 3-4 people
Ready in : 40 Minutes
Recipe Type : Vegetarian
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