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Stuffed Pumpkin Flowers

25-30 pumpkin flowers, 1/4 kilo of feta cheese, 2 eggs, 1/2 glass of ricotta cheese, salt, pepper, oil for frying. For the batter: 2 glasses of flour, 1 glass of water, 1 egg and 1/2 tea-spoonful of salt.

Prepare and wash the pumpkin flowers. Mash the feta cheese into a bowl, add the ricotta cheese, the 2 eggs and some pepper. Mix well. Fill each pumpkin flower with one spoonful from the filling, dip one by one into the batter and fry in hot oil both sides.
Stuffed Pumpkin Flowers