The word “kolokytholoukoumades” 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 (similar to gruyere) and halloumi but you can put anthotyro as well (a Greek whey cheese, similar to ricotta). Usually, I make a batter with eggs and milk, but while I was preparing them, I decided to try them with the batter I make Greek loukoumades.
I prepared a dose of loukoumades and kept as much as I needed to dip the courgette blossoms and with the leftover I made dessert (loukoumades) as well!
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!
Kolokytholoukoumades (Battered Courgette Flowers filled with Cheese)
Preparation time: 15 minutes
Cooking time: 15 minutes
Makes: 12 to 15
- 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
- 2 eggs
- 1 cup fresh mint, finely chopped (or 3-4 tablespoons dried mint, crumbled)
- Freshly ground pepper
- (If adding anthotyro, you should also add some salt)
- 1/2 cube of fresh yeast (17 grams) or 1 packet (8 grams dry yeast)
- 1 teaspoon sugar
- 2-3 cups all purpose flour
- 1/4 tsp salt
- About 1 1/2 cups lukewarm water
- Prepare the batter for the donuts 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 cheese. Add enough cheese so as to absorb the eggs and become a firm mass.
- Fill the blossoms.
- Dip the flowers in the batter.
- In a deep skillet or saucepan heat about 1 inch olive oil and fry the stuffed blossoms on both sides.
- Remove them on kitchen paper before serving.
You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.
Other related Recipes:
Kopiaste and Kali Orexi,