The most distinctive dolmas in Greek islands are bright yellow zucchini blossoms filled with rice or bulgur and herbs.
A filling of fresh goat myzithra (ricotta type cheese) and grated graviera (2:1) goes also very well with blossoms. Of course, you can use crumbled feta cheese.
Cheese filling is a perfect medium for incorporating finely chopped mint or amaranths or sesame seeds. Some chopped garlic may also find its way into the mix and add its flavor.
After stuffing blossoms, gently twist the petals together to seal.
Dunk them in beaten egg, tap off the excess and dredge in seasoned flour or seasoned mixture of wheat flour and cornmeal. Then place the blossoms into hot oil.
You want the stuffed flowers to come out of the pan crisp outside and cheese-fluffy inside.
So, fry them correctly…
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