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Crispy Stuffed Zucchini Blossoms with Cheese

A delicate and flavorful Greek appetizer, these crispy stuffed zucchini blossoms are a true culinary delight. The tender blossoms are filled with a creamy mixture of ricotta-like cheese, aromatic mint, and softened rice, then dipped in a light beer batter and fried to golden perfection. The result is a crisp exterior that gives way to a luscious, melting cheese filling. Traditionally enjoyed as a meze, this dish highlights the beauty of seasonal ingredients and the artistry of Greek cuisine. Serve them hot with a side of tangy yogurt and fresh tomato salad for a perfect balance of textures and flavors.

Starter | Greek | Vegetarian | Fritter | Mixing Bowl | Pot | Mint | Rice | Ricotta | Zucchini Blossom | Boiling | Deep-Frying | Stuffing | Casual Gathering | Quick
Time to complete

Prep

20min

Cook

15min

Wait

0 minutes

Total

35min

Ingredients (Makes 10 stuffed zucchini blossoms)

Ingredients

  • 10 zucchini blossoms
  • Vegetable oil, for frying

Filling

  • 2 tbsp (30 g) Carolina rice
  • 250 g (8.8 oz) anthotyro or ricotta cheese
  • 7-8 large mint leaves, finely chopped
  • Salt and black pepper, to taste

Batter

  • 1 ½ cups (180 g) all-purpose flour
  • Blonde beer, as needed
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 8
  • Protein: 6
  • Carbohydrates: 20
  • Fiber: 1
Directions

Prepare the Rice

  • 1. Bring a small pot of water to a boil and cook the rice until very soft, about 15 minutes. Drain and let cool.

Prepare the Zucchini Blossoms

  • 2. Gently clean the zucchini blossoms, carefully removing the firm orange base inside without tearing the petals.

Make the Filling

  • 3. In a bowl, mix the cheese, chopped mint, salt, pepper, and cooled rice until well combined.

Stuff the Blossoms

  • 4. Fill each zucchini blossom with the cheese mixture, ensuring they are not overstuffed. Twist the petal edges to seal.

Prepare the Batter

  • 5. In a bowl, whisk together the flour and enough beer to create a thick, smooth batter. Adjust consistency by adding more flour or beer as needed.

Heat the Oil

  • 6. In a deep pan or pot, heat a generous amount of vegetable oil over medium-high heat until hot. Test readiness by dropping a small amount of batter into the oil—it should sizzle immediately.

Fry the Blossoms

  • 7. Dip each stuffed blossom into the batter, coating evenly. Fry in batches of 2-3 until golden brown on all sides.

Drain and Serve

  • 8. Transfer fried blossoms to paper towels to drain excess oil. Serve hot with yogurt and fresh tomato salad.
Cookix's Secrets

Alternative Fillings

  • Try adding crumbled feta or goat cheese for a tangier flavor.

Batter Consistency

  • The batter should be thick enough to coat the blossoms but not too heavy, ensuring a light, crispy texture.

Gluten-Free Option

  • Use a gluten-free flour blend for the batter.

Handling Zucchini Blossoms

  • Zucchini blossoms are delicate—handle them gently to avoid tearing.

Healthier Version

  • Instead of frying, bake the stuffed blossoms at 200°C (400°F) for 15-20 minutes until golden.

Oil Temperature

  • Maintain oil temperature at around 175°C (350°F) for even frying without excessive greasiness.

Seasonal Tweaks

  • Enhance the filling with finely chopped fresh basil or parsley for a different herbal note.