Zucchini Flowers Filled with Mince and Skordalia
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g potato (s), boilin as floury as possible
- 100 g white bread, flatbread or focaccia
- 100 ml milk
- 2 cloves garlic)
- 150 g yourt, Greek
- 80 ml olive oil
- Salt and pepper, whiter
- 10 small zucchini with flowers on them
- 250 g minced beef
- Spice mixture, (Saliba)
- 2 egg whites
- Oil for deep-frying
Print Recipe
Pin Recipe Instructions
- For the Skordalia, peel the potatoes and cook them very soft. While the potatoes are boiling, dice the white bread, pour the milk over it, let it steep a little and mash. Stir in the yogurt and olive oil. Finely chop the garlic and stir in. Mash the cooked potatoes and add them. Mix everything well and season with salt and pepper. Let it cool down or, if you want to eat the Skordalia warm, keep it warm.
- Carefully remove the pistils from the zucchini flowers.
- Carefully remove the zucchini from the flowers and dice finely. Fry in olive oil with the mince and a good pinch of Saliba spice mixture. Season to taste and, if necessary, add seasoning. Let cool a little and carefully pour the mixture into the flowers (I like to use a tapered grapefruit spoon for something like this). Carefully close the flowers. Set aside the remaining mince mixture.
- Lightly whisk the egg whites. Pull the flowers through the egg white and fry in hot oil.
- Spread the Skordalia and the rest of the mince mixture on plates and place the zucchini flowers on top.
- Note: The Saliba spice mixture consists of allspice, cinnamon, clove powder, cumin, coriander powder, cardamom powder, ginger powder, white and black pepper, nutmeg and chilli - if you don`t have the mixture, simply take the individual spices and use them to taste the minced mixture.
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