Tiganitelia or squash blossoms is one of the most popular ouzo mezedes in Lesvos and it is a standard for guests when visiting Lesvian homes and the picturesque tavernas all over the island.



20-25 squash blossoms

1 squash

1 egg

2 tbs. flour (depending on the number of blossoms)

Myzithra cheese (2-3 tbs. for the batter and for sprinkling on top)

Frying oil

Salt, pepper, mint



Step 1

Rinse and strain the squash blossoms. Cut them into thin strips and set them in a bowl.

Step 2

Grate the squash. Add the egg, the cheese, flour and the spices, salt and pepper. Mix with a ladle.

The mix may appear dry but mixing the squash and the blossoms brings out their juices. If the batter is still loose, add 1 tbs. flour.

Step 3

Heat the oil over a medium flame and start adding spoonful of the batter.

As soon as they become brown on one side flip them over. When both sides are done, take them out of the frying pan and place them on a plate with absorbent paper kitchen towel. Sprinkle with myzithra cheese.