Kolokythoanthoi, pronounced koh-loh-kee-THAHK-yah tee-ghah-nee-TAH, are fried zucchini blossoms stuffed with a mixed filling of either rice and herbs (usually mint, parsley, onions) or feta cheese and herbs. The key to savory zucchini is to cut uniformly thin pieces, using a cheese slicer, or long-bladed knife and deep-fry at high temperature so the zucchini has time to cook, be crispy and not greasy. In Greece, vegetable stews are often prepared with shredded zucchini or delicious pies with grated zucchini and cheese. Preparation is not time consuming, as zucchini are cut into slices, put in a bowl with salt and let aside for 15 minutes. Zucchini are coated in a batter made from soda, flour and salt, then fried in hot oil until golden brown on both sides and batter puffs up. The dish is served with slices of lemon, salted yoghurt or yoghurt mixed with garlic.
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Kolokythakia Tiganita: Batter-fried Zucchini, greekfood.about.com
Zucchini blossoms stuffed with cracked wheat - (Kolokythoanthoi me pligouri), www.greek-recipe.com
Fried zucchini flowers (Κολοκυθοανθούς α λα ιταλικά), www.organicallycooked.com
Fried Zucchini Blossoms, www.foodandwine.com