This is the quick cheat's version of the dish, for those without a deep fryer. It serves 2-3 people as a side dish.
Six courgette or pumpkin/squash flowers
About 80g Feta cheese
2 tbspns creme fraiche
3 tbspns plain flour, mixed with half a crushed oatibix
1 tbspn finely chopped fresh dill, lemon rind, pepper, oil
Mash together the feta cheese and creme fraiche. Add half a beaten egg, and the dill, a little finely grated lemon rind, and a grind of pepper. Don't add salt; the feta cheese is already salty. Mix to a dense, creamy texture; taste, then adjust seasoning, if necessary, before stuffing the flowers.
Carefully peel back a flower and push a few tspns of the mix inside. Dip the flowers in the remaining beaten egg, then in the flour and oatibix mix.
Heat oil in a frying pan over a medium heat. Fry for about 5 minutes, turning every few minutes to create an even golden colour. Serve, and enjoy.
Note: I use oatibix because I find it adds a subtle taste and crunch. You could use wheatibix or dry breadcrumbs instead.