Courgette Blossoms Stuffed with Cheese
12 courgette blossoms
200g all-purpose flour
200g Samos anthotyro
300g Samos feta
½ bunch parsley, finely-chopped
5-6 spearmint leaves
3-4 basil (broadleaved) leaves, finely-chopped
Sunflower oil for frying
Carefully clean the blossoms using a damp cloth, and remove the stamens with care.
Grate all of the cheeses in a metal bowl, add all of the aromatic herbs, and mix.
Fill the blossoms with the filling, using a teaspoon or, if more convenient, a pastry bag.
Next, bread the blossoms – that is, cover in flour, apply beaten egg and coat with breadcrumbs. Fry in hot oil. After they take on a light gold colour, place them on absorbent kitchen paper towel to dry.
Optionally, serve with a yoghurt sauce.