Aegean Grassy Pumpkin Fry

Aegean Grassy Pumpkin Fry




20 min


20 min


1 person


20 minutes


20 minutes


  • 8 zucchini flowers
  • 3 tablespoon olive oil
  • 4 branch fresh onions
  • 1 vine Aegean herb mix (cibes, mustard grass, turp grass)
  • 200 grams of unsalted curd cheese
  • 1/2 tea spoon salt

    For the pellet mix:

  • 2 eggs
  • 1/4 cup watercress flour
  • 1/4 cup corn flour
  • 1/4 glass of water flour
  • 1.5 cups of olive oil

Key point

Be careful to roast the zucchini flowers filled with grass and cheese and deep fry for about 2 minutes.

How is it prepared?

  1. Once you have soaked, divide the mixed Aegean herbs into small pieces. Thinly chop off freshly picked onions.

  2. In a wide-fried pan, roast the onions and local herbs in olive oil. Stand by on an edge for the cold. Mix the fresh curd cheese and sautéed Aegean herbs in the same way as you set your eyes to half.

  3. Fill the pumpkin flowers with the inner mortar you prepared and close it. Beat the eggs. For the pellet mix; flour, corn flour and breadcrumbs in a separate bowl.

  4. Fry the olive oil in a small saucepan or pan. Pour the pumpkin flowers filled with Aegean herbs and unsalted curd cheese into a blend of pane flour firstly over the battered egg and fry briefly in deep oil.

  5. Pomegranate blossoms like pomegranate cut in half from the middle after the desire to share tomatoes and cucumber slices with your loved ones.


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