• 10 zucchini flowers
  • 250 gr soft white cheese, well drained
  • a little fresh chopped mint
  • salt


  • a little flour
  • 1 beaten egg
  • toast
  • olive oil for the frying
  • quince or anything of your choice


We mix the cream cheese with mint and salt in a bowl. We fill kolokythanthous (zucchini) and carefully insure them, closing 4 edges carefully so as not to break. Fry them, putting them first in the flour, then in the egg and finally in the breadcrumbs. Fry over high heat from all sides until browned.
Serve with quince on the top.

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