Dish

Tsigaridia

Wild Greens Pie

Tsigaridia is made by dipping zucchini flowers in a batter made with flour, eggs, and milk. The flowers are then fried until golden brown and crispy. Tsigaridia is a delicious and unique way to incorporate more vegetables into your diet. It is often served as a side dish with grilled meats or fish, or as part of a meze platter.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Vegetable Dish

Origins and history

Tsigaridia is a traditional dish from the island of Crete in Greece. It is believed to have originated as a way to use up excess zucchini flowers during the summer months when they are in abundance. Today, it is a popular side dish throughout Greece and is often served at tavernas and meze bars.

Dietary considerations

Vegetarian, gluten-free (with appropriate flour substitution)

Variations

Some variations of tsigaridia include adding herbs such as dill or mint to the batter, or using a different type of flower such as squash or pumpkin. Some recipes also call for the addition of feta cheese or olives for extra flavor.

Presentation and garnishing

Tsigaridia can be presented on a platter as a side dish or as part of a meze platter. It can also be garnished with fresh herbs such as parsley or dill. To make it look more appetizing, try serving it in a colorful bowl or on a bed of lettuce or other greens.

Tips & Tricks

To prevent the batter from sticking to the zucchini flowers, be sure to pat them dry with a paper towel before dipping them in the batter. If the batter is too thick, add more milk to thin it out. Be sure to fry the flowers in small batches to prevent them from sticking together.