As promised yesterday, the quirky recipe for offering up fried zucchini blossoms is here: the same Ouzo batter is used, the filling merely of a soft Greek cheese called Manouri and honey.

Manouri cheese is made from goat or  sheep’s milk cheese, light in salt and it’s one of those cheeses that could be used for sweet or savory applications. It’s made from the whey (by-product) from making Feta cheese, it’s ripe (not aged) and it’s delicious. Have you tried Manouri before? If not, why not place an order and try some (mail-order to US only). Those living in Toronto can visit Kostas Meat Market or Greek House on the Danforth to purchase some Manouri.

This recipe is very easy, created by me as I had some extra batter and zucchini blossoms that needed stuffing (waste not – want not). I mashed-up some Manouri cheese with some Greek honey and spooned the combo into each blossom. I think three blossoms per dessert serving is suffice.

The garnishes here are simply more honey, a dusting of icing sugar, some ground cinnamon and a sprinkle of a quick topping of chopped walnuts, sugar, ground clove and cinnamon.

If you’re lucky to get a hold of some zucchini blossoms, save a few for this quick, easy and satiating dessert.

Sweet Zucchini Blossoms Stuffed With Manouri & Honey

(serves 4)

12 zucchini blossoms, outer leaves trimmed, pistils removed, soaked in warm water then drained and patted-dry

vegetable oil for frying

half a recipe of Ouzo Batter

all-purpose flour for dredging

1/2-2/3 cup  of mashed Manouri cheese

about a 1/4 cup of Greek honey

+ extra for drizzling on each serving

Topping

1/2 cup chopped walnuts

1 Tbsp. of sugar

pinch of ground clove

1/2 tsp. ground cinnamon

icing sugar for garnish

ground cinnamon for garnish

1. Mix the chopped walnuts, sugar, cinnamon and cloves and mix with a spoon, set aside. After you have trimmed your zucchini blossoms, soaked a bit in warm water, drained and patted dry, pre-heat your oil for frying. You may make your Ouzo batter at this time.
2. Mash the Manouri cheese with a fork and gradually add the honey (add as much or as little, according to your tastes). Carefully place a tsp. of the filling into each blossom and fold the petals in to seal. Dredge each blossom lightly in all-purpose flour and set aside.
3. When your oil has reached 350-360F, dip each stuffed blossom into the batter and then carefully place in the hot oil. Fry off in batches of 3 or 4 until just golden.
4. Plate three to each serving. Drizzle with some good honey, dust with some icing sugar, ground cinnamon and the chopped walnut mixture. Serve warm.

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