Kolokytholoukoumades are Greek battered courgette (zucchini) flowers, stuffed with Greek feta and other cheeses and fried.
When fried, they are crunchy outside with melted cheese inside.
The word “kolokytholoukoumades” pr. koh-loh-keeh-thoh-lou-kou-MAH-dhes may seem long and complicated to pronounce but it is a blend of two words, from kolokythia (courgettes/zucchini) and loukoumades (Greek doughnuts).
I bought some courgettes (zucchini) from the farmers’ market a few days ago, to make briam.
The courgettes were really fresh with their blossoms still on. I usually add the blossoms, along with the other vegetables to the briam, but the blossoms were so fresh and inviting that I kept them to fill them with cheese.
I used feta, graviera Trahias (similar to the Cretan one) and halloumi but you can put anthotyro as well (a Greek whey cheese, similar to ricotta).
I love them when still hot when the cheese is still melting inside but any leftovers can definitely be eaten cold.
While they are still hot, the outer layer is crunchy and the melting cheese explodes with minty flavour! They are irresistible!
When they cool the outer layer becomes softer, like dough, and the cheese sets but warm or cold, they are delicious!
I prepared a dose of loukoumades which I separated and kept about half to dip the courgette blossoms.
With the remaining, I made some fritters, which I served some with icing sugar and cinnamon and some with honey.
- 12-15 large courgette/zucchini blossoms
- Olive oil (preferably with light flavour) or vegetable oil for frying (or mixed olive oil with vegetable oil)
For the filling:
- 200 grams feta
- 50 grams grated halloumi
- 50 grams grated graviera or anthotyro
- 2 eggs
- 1 cup fresh mint, finely chopped (or 3-4 tablespoons dried mint, crumbled)
- Freshly ground pepper
- A bit of salt (optional, depending on the saltiness of the cheese)
- 12 ½ grams fresh yeast or 4 grams dried yeast
- 1 tsp sugar
- 3 tbsp flour
- ¼ cup tepid water
- 230 grams all-purpose flour
- 1/8 tsp salt
- 1 cup (235 ml) tepid water
- Prepare the batter for the loukoumades and let it rise. See detailed instructions here.
- Wash the courgette flowers and remove the stamens from inside as well as the green leaves on the back side. Let them strain in a colander.
- Break the eggs in a bowl and lightly beat them with a fork. Add the mint and cheeses. Add enough cheese so as to absorb the eggs and become a firm mass.
- Fill the blossoms and fold the petals to enclose the filling.
- Dip them in the batter and coat them well.
- In a deep skillet or a non-stick frying pan heat about 1 inch olive oil and fry the stuffed blossoms on both sides.
- Remove them on kitchen paper before serving.
Kolokytholoukoumades, zucchini fritters, courgette fritters, battered stuffed zucchini, battered stuffed courgettes,
Nutrition InformationYield 15 Serving Size 1
Amount Per Serving Calories 152Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 39mgSodium 218mgCarbohydrates 18gFiber 2gSugar 3gProtein 7g
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