Zucchini Flowers Recipe

Gently inspect each zucchini flower for insects and damage. Remove any stamens from inside the flower by opening gently and pinching them out—this prevents bitterness.

Rinse flowers quickly under cold running water if needed, then lay them flat on paper towels to drain. Trim the stem ends to about 1 cm so flowers sit flat when stuffed, but keep the petals intact.

In a mixing bowl, crumble the feta with a fork so there are no large lumps.

Add the Manouri and Xynomyzithra to the bowl. If Xynomyzithra is firm, crumble or break into small pieces; if soft (like ricotta), spoon it in.

Add the egg yolk, chopped dill, chopped mint, lemon zest and black pepper to the cheeses. Do not add additional salt at this stage if using salty feta; taste later.

Mix until evenly combined but not completely smooth — a slightly rustic texture is desirable. Adjust seasoning: if the mixture tastes undersalted, add up to 1/4 tsp salt.

Hold a zucchini flower gently open at the base and spoon about 1 to 1 1/2 teaspoons of the cheese mixture into each flower. Do not overfill — the filling will expand slightly.

Twist or fold the tips of the petals together to enclose the filling. You can tie them loosely with a chive or thin onion green if desired, but it is optional.

Place stuffed flowers on a tray lined with parchment and refrigerate for 15–20 minutes to help them firm up while you prepare the batter and oil.

In a bowl, whisk together the flour and salt. Add the egg and about half the cold sparkling water and whisk gently to combine. Gradually add the remaining sparkling water until you have a smooth, slightly thick batter that coats the back of a spoon. Avoid overmixing — small lumps are fine.

Heat the vegetable oil in a wide, deep skillet or pot to 175°C (350°F). If you don't have a thermometer, test by dropping a little batter into the oil; it should sizzle and rise to the surface within a few seconds and turn golden.

Working in batches (do not overcrowd), dip each chilled, stuffed flower into the batter, turning to coat completely and letting excess batter drip off gently.

Carefully lower 3–4 flowers into the hot oil using tongs or a slotted spoon. Fry for 2.5–4 minutes, turning gently so they brown evenly, until the batter is crisp and golden and the filling is warmed through.

Using a slotted spoon, transfer fried flowers to a plate lined with paper towels to drain. Keep warm in a low oven (about 90–100°C / 200–210°F) if frying multiple batches.

Arrange the fried zucchini flowers on a serving platter. Sprinkle with chopped parsley and, if desired, a light drizzle of honey for a sweet- savory contrast.

Serve immediately with lemon wedges on the side for squeezing over the flowers. For optional dipping sauce, stir the Greek yogurt with 1 tsp olive oil, a pinch of salt and a little lemon zest; serve alongside.