Anthous (greek-style Stuffed Cretan Courgette Flowers)

Anthous, or Greek-style stuffed Cretan courgette flowers, are a delightful and traditional dish from Greek cuisine. These delicate and flavorful stuffed courgette flowers are a true taste of the Mediterranean.

Anthous (greek-style Stuffed Cretan Courgette Flowers)

Ingredients

  • 12 courgette flowers
  • 1 cup feta cheese, crumbled
  • 1/2 cup ricotta cheese
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh dill, chopped
  • 1/4 cup olive oil
  • 1/4 cup all-purpose flour
  • 1/2 cup sparkling water
  • Salt and pepper to taste

Instructions

  1. Gently rinse the courgette flowers and pat them dry with paper towels.
  2. In a bowl, mix together the feta cheese, ricotta cheese, mint, and dill. Season with salt and pepper.
  3. Carefully stuff each courgette flower with the cheese mixture, then twist the petals to seal the filling inside.
  4. In a separate bowl, whisk together the flour, sparkling water, and a pinch of salt to create a light batter.
  5. Heat the olive oil in a pan over medium heat.
  6. Dip each stuffed courgette flower into the batter, allowing any excess to drip off, then place it in the hot oil.
  7. Cook the stuffed flowers for 2-3 minutes on each side, until golden and crispy.
  8. Remove the cooked flowers from the pan and place them on a paper towel to drain any excess oil.
  9. Serve the Anthous hot, garnished with a sprinkle of salt and a drizzle of olive oil.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
12g
Protein
8g
Fat
9g

Supplies

Frying pan Mixing bowls Whisk Paper towels

Tools

Kitchen knife Cooking tongs

Serving suggestions

Serve Anthous as a delightful appetizer alongside a refreshing Greek salad and a glass of chilled white wine.

Tips & tricks

Be gentle when handling the delicate courgette flowers to avoid tearing the petals.

Cost

$15