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
- 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.
- 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.
- 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.
- 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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© 2007-2010 Peter Minakis
18 Responses
OMG! Peter those look amazing!!! Happy Birthday!!!!!
Manouri cheese is new to me. Looks delicious.
What a great idea to use the flowers for a dessert! It looks delicious. I have never seen Manouri here but will have a lookout for it, as it sounds like a great cheese to try (but then, there are not a lot of cheeses that I do not like to try..:))
you kill me with these
I think this is just a fantastic idea!
I never would have thought to make zucchini blossoms as a dessert. Fantastic idea!
Great job! The soft Manouri in the middle looks great.
Okay, now, you’re just being cruel! Three amazing zucchini blossom recipes in a row, when I can’t get my hands on any? Cruel, cruel cruel! You should be ashamed of yourself, torturing me like this! Happy Birthday, anyway! ;)
These looks absolutely superb! I want to reach into the screen and get a few! Is it zucchini blossoms week and I’m not aware?? The batter looks so crunchy and I hope I can find some Manouri cheese at my local market. Yummy!!!
These look wonderful, but I need all my pumpkin blossoms! I am hoping for a good harvest this year.
Sounds so amazing Peter, and a unique use of those elusive zucchini flowers. Perhaps they will have them at Granville Island.
Reminds me of loukoumades, which i love! Peter would you say that If manouri cheese isn’t available, a close enough cheese to manouri might be marscapone? It is a soft cheese just like manouri, that can be used for both savoury and sweet dishes.
You are giving me enough ideas on how to use up these blossoms all summer, luv.
Merci 100 fois.
I’m so envious of all of your zucchini flowers!! Sweet and savory is a great combo.
Jenn
I never thought of zucchini blossoms for sweets, but this yummy sounding recipe has me questioning myself. It sounds absolutely amazing.
Oh Peter, now this is amazing. I gotta make this. What a wonderful recipe. Manouri and honey, one of the best combinations. I got all excited now. I wish I can find some zucchini flowers here.
Magda