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