Kolokithanthi or Kolokithokorfades
Kolokithanthi (zucchini blossoms) is a case where the flower’s blossom turns out to be tastier than the vegetable itself! For gourmets, the zucchini blossom is a meze of superior quality. The blossoms have an extremely delicate aroma and taste.
In the cuisine of Izmir in western Turkey, they are combined with dill and mint, with oil, lemon, and pepper then added. It is a classical summer dish of Greek cuisine that is more appreciated as a meze than the main course. We find it in many variations: fried zucchini blossoms, cooked in the oven or stove pot, stuffed with cheese or rice, or coated in batter. Also, finely chopped, it flavors pilaf, omelets, the filling for pita made stuffed with greens or the sauce for spring pasta. The dish is best enjoyed with white wine.
