Fried zucchini flowers on a plate

Zucchini flowers stuffed with Ackawi cheese

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Whether you’re enjoying these early in the growing season or you’re lucky enough to know someone who likes re-planting everything for a late fall harvest, getting your hands on a pile of zucchini blossoms is a treat any time of the year. They taste like a cross between iceberg lettuce with a hint of cucumber and do incredibly well in salads, on pizzas and, my favourite, stuffed and deep-fried. I usually leave the pistils and stamens intact, but you can take them out if you want. This recipe balances the saltiness of Ackawi cheese and the amber sweetness of buckwheat honey.

What’s Ackawi cheese?

Spelt in many different ways (including Akawieh Akkawi and Akawi), this is a brined, soft cheese that has a mild flavour but is quite salty. Middle eastern supermarkets will stock this, but if unavailable, use feta, nabulsi or halloumi.

What’s buckwheat honey?

Buckwheat honey is honey collected from bees that have fed on the nectar of buckwheat flowers. It’s generally less sweet than regular honey and has a deeper flavour reminiscent of molasses. If unavailable, try using molasses, pomegranate molasses or a simple syrup made from brown sugar.

Where can I find fresh zucchini flowers?

Fresh zucchini flowers can be found during the early weeks of the growing season — at speciality supermarkets, farmers’ markets or at your friends’ vegetable gardens near you.

Fresh Zucchini flowers washed
Zucchini flowers stuffed with Ackawi cheese
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Zucchini flowers stuffed with Ackawi cheese

Recipe by Tiny Kitchen CravingsCourse: Appetizers, SnacksDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  • 14-20 zucchini flowers

  • 100 g Ackawi cheese, cut into 1 cm x 2 cm x 1 cm blocks, enough for 1 per flower

  • Vegetable oil for deep frying

  • 1 cup all-purpose flour

  • 1 tbsp cornstarch

  • 1/2 teaspoon salt

  • I cup pilsner beer (or club soda)

  • 1 tsp buckwheat honey, to drizzle

Directions

  • Wash zucchini flowers gently under cool water and dry with paper towels. Stuff a block of Ackawi into each flower, close up petals and set aside.
  • In a medium saucepan, pour enough vegetable oil to approximately 1″ in depth. Heat to 350°F (175°C).
  • In a medium bowl, mix flour, cornstarch, and salt together. Pour pilsner into the flour and whisk gently enough to incorporate. Avoid overmixing and set aside.
  • To cook flowers, hold each flower by the petals and dip stem-side first into the pilsner batter. Roll flower to coat, and dip petals briefly before pulling flower out to drain slightly. Lay flower stem-side first into oil to deep fry for approximately 1-2 minutes before flipping to cook for another 1-2 minutes. The coating should be medium brown in colour.
  • Remove the flower using a slotted spoon and drain it on layers of paper towels or on a rack. Continue with the remaining flowers, cooking several at a time.
  • Arrange all flowers onto a plate, and drizzle with honey to serve.