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🍽️ Crispy Zucchini Blossoms with Feta

668 kcal · 30 min · 4 servings

Ingredients

• 4 handfuls zucchini blossoms
• 200 g flour
• 0.25 l dry white wine
• 2 tbsp olive oil
• 1 pinch salt
• 2 egg yolks
• 2 egg whites
• fat (for deep frying)
• sea salt
• 400 g feta

Instructions

1. 1. Gently rinse the zucchini blossoms under cold water.
2. 2. Pat the blossoms completely dry with a kitchen towel.
3. 3. Carefully open the sepals (outer leaf-like parts) of the blossoms.
4. 4. Remove the pistil and stamens located in the center of the flower.
5. 5. Cut the feta cheese into small, even cubes.
6. 6. Place the feta cubes inside the hollowed-out blossom cups.
7. 7. Gently twist the tips of the petals together to seal the filling inside.
8. 8. Whisk the flour, white wine, oil, salt, and egg yolks in a bowl until you have a smooth batter.
9. 9. Let the batter rest for about 10 minutes.
10. 10. Whip the egg whites in a separate bowl until stiff peaks form.
11. 11. Gently fold the whipped egg whites into the finished batter.
12. 12. Dip the stuffed zucchini blossoms into the batter in batches.
13. 13. Fry the dipped blossoms in hot oil for 3 to 4 minutes until golden brown.
14. 14. Place the finished blossoms on kitchen paper to drain excess oil.
15. 15. Sprinkle the warm blossoms with a little sea salt just before serving.

Nutrition per serving

• kcal: 668
• Protein: 25 g · Fett/Fat: 41 g · Carbs: 38 g