Fried Zucchini Blossoms in Ouzo Batter

You know this post was inevitable, frying zucchini blossoms. The responses to my previous post has been overwhelming and they have included suggestions from many readers as to how they cook their zucchini blossoms. The most common response was frying them. Some fried the blossoms with no filling, many with a filling.

Some simply shallow-fried the blossoms in oil, others with a basic beer batter or a lighter batter (more on this in a bit). The most common filling for zucchini blossoms appears to be cheese….many different types of cheeses. Frankly, you can stuff the blossoms with practically anything you want but cheese is good – real good!

On the topic of the batter: zucchini blossoms are delicate. The petals are thin, the flavour mild and they are subject to whatever flavour the cook wills upon them. I opted for a lighter batter, one that didn’t contain beer in it. Instead, I went for a club soda-based batter that is combine with flour, corn starch and the indispensable, anise-flavoured Greek aperitif – Ouzo.

This wonderful recipe comes courtesy of cookbook author and Greek food authority, Aglaia Kremezi. The recipe for this Ouzo Batter comes from Aglaia’s latest book, Mediterranean Hot & Spicy. After having dipped my stuffed zucchini blossoms in this batter, I loved the aroma and flavour from the Ouzo, the light colour and texture and the east with which the batter came together. I had to email Aglaia and share this kitchen success and thank her for a wonderful batter recipe. She was not surprised…this Ouzo batter is very popular with her guests that attend her culinary classes.

Before I share the recipe, let me show you the various fillings I used for the zucchini blossoms: four savory and one even one sweet filling as a teaser until my next post!

Here’s a blossom with filled with sun-dried tomato and a cube of Feta cheese.

The next filling was of creamy mixture of mashed Feta cheese and ricotta cheese.

I had some leftover mussels and rice, added some crumbled Feta and stuffed a few blossoms….another winner!

The last of the savory fillings was made of mashed Feta cheese mixed with some minced hot banana peppers that were were finely chopped. You can make this as zesty or as mild as you like.

I had some leftover batter, lots of blossoms too! I was feeling adventurous,  and was hankering for something sweet. I mashed some Manouri cheese with some Greek honey and filled a few more blossoms in what would be a quirky dessert that was finished off with more honey drizzled on top, chopped walnuts and a dusting of icing sugar and cinnamon.

Do you want the recipe for the sweet zucchini blossoms or is this straight enough for you? Let me know.

Fried Zucchini Blossoms in Ouzo Batter

(batter adapted from Aglaia Kremezi)

15-20 zucchini blossoms

filling of choice (mashed Feta and ricotta, sun-dried tomato and Feta, rice and mussels, mashed Feta and minced hot banana pepper were my choices on this occasion)

1 cup all-purpose flour

1/2 cup corn starch

1/2 cup Ouzo

1 1/2 tsp. baking powder

1/2 – 3/4 cup of cold sparkling water/club soda

all-purpose flour for dredging

sea salt and ground pepper

olive oil or sunflower oil (or combo of both) for frying

lemon wedges for garnish

  1. Remove the outer leaves around the base of the zucchini blossoms, remove the pistil and soak in warm water for 10 minutes. Drain, dry upside down and pat-dry. Prepare your fillings of choice, carefully insert with teaspoon worth in each blossom and fold the petals inward to seal.
  2. Add your flour, corn starch and baking powder into a bowl and stir with a fork to mix well. Now slowly add your Ouzo into the bowl while whisking, a paste should form.
  3. Now slowly add your sparkling water/club soda while whisking until your batter reaches the consistency of a loose pancake batter (thicker than crepe batter but thinner than pancake batter). If too thick, add some more soda, if too thin, add some flour to rectify. Set the batter aside.
  4. Pre-heat your oil for frying to a temperature of approx. 350-360F.
  5. I like to dredge whatever I’m frying in lightly seasoned flour. Add some sea salt and ground pepper to some all-purpose flour and stir with a fork. Lightly dredge whatever you are going to fry in the flour before dipping in the batter (shake off excess flour).
  6. Once your oil has reached the correct temperature, take your zucchini blossoms (already dredged in flour) by the stem and dip in the batter and carefully place in the hot oil. Fry in batches of four and then remove and place on a platter lined with kitchen towel. Season with sea salt. Fry off the remaining batches, serve with wedges of lemon.

If you are not reading this post in a feed reader or at  http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

© 2007-2010 Peter Minakis

© 2010,
Peter Minakis

. All rights reserved.

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31 Comments for “Fried Zucchini Blossoms in Ouzo Batter”

Carol

says:

OMG!!! so jealous it is summer there and zucchini flowers are in abundance. They all sound great but the dessert version with the manouri cheese and honey sounds divine. Must add to my cooking class menu in summer. Thanks Peter

says:

Drooling from the middle of winter here, planning my summer veggie garden. The “hope to have” Zucchini plants may never get the chance to grow Zucchs as I’ll be picking the blooms to cook and eat. Thank you for a grat recipe and multiplem filling options. Do cook, eat and enjoy!

says:

peter when i come to toronto i am coming to see you simply for this. i want this. i LOVE the idea of the feta inside the blossom–fabulous. so write this down: i want this and shrimp and ice cold beer. ok? lol

says:

These are popular this month! I’ve seen other posts on this. I’m waiting for my blossoms so I can try this recipe out.

says:

Wowza. Ouzo batter looks delicious and I bet tastes just as good. Looks like you had a feast trying all the versions — and it was inspired to try a dessert version.

says:

I admit, I’ve never eaten zucchini blossoms before. I stumbled upon them at the Farmers’ Market today, bought a half pound (too many! now I have to do a repeat!), fried them in a batter the consistency of crepe batter, with a bit of beer. They were delicious, light, and crispy, with a real zucchini taste, especially towards the stem. Btw, your instructions on soaking, taking out the stamen and storing these babies was extremely helpful.

Yours look extremely light and flavorful. I will definitely try stuffing the second batch with one of your recommendations.

But how did you manage to take a picture, and enjoy them afterwards? I was afraid they would get cold and soggy after the “photo shoot”. So, no photos this time:(

Greetings from still gloomy and occasionally rainy (!) SoCal.

says:

Each filling looks better than the one before it. Yum, this sounds delicious. Love the ouzo batter. I’m sad to say I’ve never had zucchini blossoms. I’ll have to find them to try!

says:

let’s be honest–you can deep fry just about anything and make it appetzing. it’s good to know that zucchini blossoms turn out so nicely–great batter, peter!

says:

Oh my goodness, I am going to have to get a bit batch of blossoms and enlist some help to make this incredible sounding recipe along with the rice one. Both sound amazing.

says:

I haven’t had them since I was in Greece, 4 years ago now. I could head to Greece once again but everywhere I went these special treats were sold out:DBetter yet to head to Aglaia’s and we can make them together.

says:

Peter, I am in awe of all these variations of fried zucchini blossoms! Great and creative fillings and the sweet one with manouri looks to die for. The ouzo batter is something I am very keen to try. Anything with aniseed has got my name on it.

says:

The addition of Ouzo sounds great, an unexpected flavor, I bet it tasted awesome. I think I’d like the feta and hot pepper filling…
LL

says:

I too have really enjoyed using all the courgette flowers from my garden in the last few weeks: my favourite recipe is stuffed with ricoot, mint and chill, then fried in batter – just yummy! Hadn’t thought of adding sun-dried tomoates tho – will give it a go! Thanks x