Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos
You are here: Home / Recipes / Vegetarian / How to make fried stuffed zucchini flowers

How to make fried stuffed zucchini flowers

by Jeanne Horak on August 30, 2013 22 Comments in Starters & light meals, Vegetarian

ZucchiniFlowersTitle © J Horak-Druiff 2013

 

There is a wonderful anecdote that I came across recently that purports to date back to the days of British colonial rule in India.  The British government had become concerned about the number of venomous cobras at large in the city of Delhi and decided to combat the problem by offering citizens a bounty for every dead cobra that they handed in.  At first, their plan seemed to work as people brought in dead snakes and reports of snakebites dropped.  But, human nature being what it is, entrepreneurial locals soon realised that if they bred cobras, they could kill them, hand them in and generate a steady stream of bounty income for themselves and their families.  When the government realised what was going on, they immediately ended the bounty programme, leading the breeders to set their newly-worthless snakes free and thereby actually exacerbating the wild cobra problem.

Ah – the law of unintended consequences, which teaches us that the real-world consequences of actions you take may be very different from the intended consequences that seemed so logical and obvious. For example, IT departments encouraging people to devise strong passwords full of punctuation and capitals has led to more people writing them down to remembering them, thus totally cancelling out all the benefits of a strong password.  Or Nick finally, after four years of waiting, obtaining an allotment and me having visions of his bringing home baskets of fresh vegetables and berries and herbs… and instead, he brings home a kitten.

 

ZucchiniFlowersRaw © J Horak-Druiff 2013

 

Another of the unintended consequences of the allotment is all the by-products of our intended crops.  We initially grew radishes only for their roots, to add peppery notes to salads.  However, it turns out that you can sautée the greens as well in a little garlic butter, and serve the glazed radishes whole on top of them.  And while the beetroots we have grown have been as delicious as expected, the surprise was how tasty the beet greens (usually long gone by the time a beetroot reaches the local supermarket) are when cooked like spinach (and how much prettier with their red leaf ribs!). And then, of course, there was the unintended consequence of the zucchini tsunami.  “Plant no more than two plants” said Nick’s allotment-holder friend. “Nonsense”, said Nick, “we love zucchini!”.  Clearly he had not read the brochure about how much each zucchini plant can produce in a season (something ridiculous like 50), and planted ten plants.  So to control the insane deluge of increasingly hefty zucchini, I have taken to nipping the problem in the bud, so to speak, and cooking the flowers before the fruit can swell to the size of a baseball bat and frighten everybody.

 

ZucchiniFlowers1 © J Horak-Druiff 2013

 

Deep-fried zucchini flowers is one of those dishes that you don’t expect to eat outside of a restaurant.  The first time I had them was at the Salt Yard a number of years ago and I have been hooked ever since. But they are not something I ever thought I would make in my own kitchen.  For a start, there is the difficulty in getting hold of them – they have a shelf life measured in hours rather than days, so unless you have your own plants, they are a rarity.  Then there is the faff factor which, I admit, is high particularly if you have not done them before.  But in all honesty, there is nothing technically difficult about it – just leave yourself ample time to make these.   You can pick the entire baby zucchini together with its flower, or you can do as I did and twist the flower off the end of the fruit.  They are best picked on the day that they close – still fresh and unblemished but the right shape to hold some filling.

 

ZucchiniFlowers2 © J Horak-Druiff 2013

 

The end result is nothing short of sublime: crunchy, creamy, salt, sweet and pretty, and it matched rather nicely with a bottle of 2007 Les Vignerons du Pallet Muscadet Sèvre et Maine Jubilation Le Pallet which I picked up on my recent trip to the Muscadet region. Les Vignerons du Pallet are a collection of nine growers who work together to produce and market their wines and all fall within one of the three newly-designated Muscadet crus communaux.  But if you are expecting a bone dry, pale, minerally glass to match with your oysters, this is not it.  One of the most surprising things I discovered in Muscadet is that although we tend to view them as young drinking wines, the wines actually age spectacularly well on the lees.  This particular wine announces its unusual nature as soon as the first drops are poured into the glass, all buttery, rich lemon yellow. The nose is heady and filled with mirabelle plums, lemon marmalade and peppery notes, together with buttery notes of oak.  The palate is fresh and fruity, but enhanced by a smooth, buttery richness and a minerally complexity – beautifully balanced and far more similar to a Vouvray than what I’ve always expected of a Muscadet. Its richness proved to be a great foil for the creamy filling in the flowers – a very happy consequence indeed – intended or not!

 

JubilationLePallet1 © J Horak-Druiff 2013

 

JubilationLePallet2 © J Horak-Druiff 2013

 

For more zucchini blossom inspiration, how about these:

  • Nami-Nami made zucchini blossom frittata
  • My French Kitchen made stuffed courgette flowers
  • Jenn Cuisine made fried zucchini blossoms

 

 

 

5.0 from 1 reviews
Deep-fried stuffed zucchini flowers
 
Print
Prep time
20 mins
Cook time
2 mins
Total time
22 mins
 
If you can get your hands on zucchini blossoms, do not miss out on the opportunity to make this recipe - it's a bit fiddly but not difficult and the rewards in terms of taste are huge.
Author: Jeanne Horak-Druiff
Recipe type: Appetiser
Cuisine: Italian
Serves: 2
Ingredients
  • 4 zucchini flowers
  • 100g Philadelphia cream cheese
  • 100g feta, crumbled
  • pinch of thyme leaves
  • ½ a cup plain flour
  • ½ a cup sparkling water (or prosecco!)
  • ¼ tsp salt
  • cooking oil (I used sunflower)
  • runny honey
Instructions
  1. Rinse the flowers very gently under running water (do not soak!) to remove dirt and bugs. Gently dry with paper towels. Using tweezers, gently remove the stamens and pistil (the bits with the pollen inside the base of the flower).
  2. Mix the cream cheese, feta and thyme in a bowl. Carefully spoon the mixture into the flowers, dividing it equally and taking care not to tear the flowers if you can.
  3. Pour enough oil into the pot you are using for frying so that it is about 1.5 inches deep and heat. If you have a thermometer, the oil should reach 180C/350F. If you have no thermometer, this is the temperature at which a cube of bread will brown in about a minute.
  4. In the meantime, make the batter by mixing together the flour, sparkling water/wine and salt. Whisk well until it is smooth with no lumps.
  5. When the oil is ready, carefully dip/roll each stuffed flower until it is completely coated in batter, shake off the excess and lower carefully into the hot oil. Repeat until all the flowers are in the oil. Fry until the lower half of each flower has become crisp and golden (about 1 minute), then turn over and fry for another minute or so until the other side is also crisp and golden.
  6. Remove from the oil with a slotted spoon and drain the excess oil on kitchen towel.
  7. Drizzle with honey and serve hot with a glass of white wine.
Wordpress Recipe Plugin by EasyRecipe
3.2.1255

 

More deliciousness for you!

  • Saturday Snapshots #119Saturday Snapshots #119
  • Twice-cooked oxtail stewTwice-cooked oxtail stew
  • Plum, Serrano ham and mozzarella saladPlum, Serrano ham and mozzarella salad
  • Smoked salmon and dill chowderSmoked salmon and dill chowder

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Saturday Snapshots #261
Saturday Snapshots #262 »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Krista says

    August 30, 2013 at 10:21 am

    This is a dish I’ve only read and dreamed about, but never tasted. 🙂 My zucchini got blight last year and I had to tear every one out, so I didn’t plant one this year! Hopefully I’ll be able to track some of these beauties down anyway and make them. Lovely. 🙂

    Reply
    • Jeanne says

      October 21, 2013 at 4:34 pm

      Oh no! Didn’t realise zucchini got blight too? We had potato blight and tomato blight this year – luckily Nick took the potatoes up early before we went on holiday so they were find, but we lost some of our tomato crop 🙁 Hope you get to try these next year!

      Reply
  2. Andrew says

    August 30, 2013 at 2:07 pm

    love, love, love that final wine picture!

    Reply
    • Jeanne says

      October 21, 2013 at 4:33 pm

      Aaah, you are too kind, as always. I learnt from the best!

      Reply
  3. Charlie says

    August 30, 2013 at 5:23 pm

    I’m impressed twice over. First, at your magnificent crop of courgettes and second, at your masterful description of the heavenly-sounding wine.

    I adore deep fried courgette flowers and once tried making them. My big mistake was to omit the part of the recipe that says rinse carefully to ‘remove dirt and bugs’. Not my finest hour. But yours look exquisite and I love the idea of the honey drizzle at the end.

    Reply
    • Jeanne says

      October 21, 2013 at 4:33 pm

      Oh Charlie, you have no idea the magnitude of the crop… They just kept coming and coming! Have instructed Nick to plant fewer plants next year! And yes, I made very sure I did not have any extra insect protein in ours 😉 The honey makes the dish, as far as I am concerned.

      Reply
  4. Rosa says

    August 30, 2013 at 5:32 pm

    Those must taste really wonderful! That filling is very tasty.

    I’ve always wanted to make such a dish as I’ve never tasted zucchini flowers… Something to add to my to-do list.

    Cheers,

    Rosa

    Reply
    • Jeanne says

      October 21, 2013 at 4:31 pm

      This was my first time too, Rosa! Was a bit intimidated as I never deep-fry anything but they turned out to be fiddly as opposed to difficult – do try them next summer!

      Reply
  5. Kit says

    September 1, 2013 at 8:12 pm

    Wow! I can’t remember when I last had these. Many years ago in Italy and I can’t even remember what the stuffing was then. But this looks and sounds so delicious. Can’t wait for our plants to get going and go mad once spring finally gets here!

    Reply
    • Jeanne says

      October 18, 2013 at 12:32 pm

      Aaah, so envious of your Spring just kicking off… Still, we have Jerusalem artichokes and Brussels sprouts to look forward to at the moment!

      Reply
  6. Deb in Indiana says

    September 2, 2013 at 1:52 am

    What lovely photos! My zucchini are winding down for the season — it was very hot and dry for a while, but I agree that fried blossoms are delicious.

    You might want to fix the title of your recipe block — there’s a typo.

    Reply
    • Jeanne says

      October 18, 2013 at 12:31 pm

      Thank you! I must say I was secretly relieved when our zucchini started winding down…! 😉 Can’t wait to do more blossoms next year! And thanks for spotting the typo – now fixed.

      Reply
  7. Denise says

    September 2, 2013 at 8:20 am

    One of my favorite dishes last year was the stuffed and fried zucchini flower dish at NOPI in London. These pretty flowers seem like a great way to recreate that sensation. Thanks Jeanne! Hope all is well, xoxo

    Reply
    • Jeanne says

      October 18, 2013 at 12:30 pm

      I know – I also had these for the first time in a restaurant (The Salt Yard) and they just blew me away. All is very well here! x

      Reply
  8. Jamie says

    September 2, 2013 at 1:50 pm

    Aha a Muscadet!!! Yay!

    I love this post, love the stories… couldn’t be more perfect. And Nick brought home the kitten?? LOL! I adore ADORE stuffed fried zucchini flowers but without an allotment we cannot get the flowers here. Sad, so sad. Yet another reason for me to visit Cooksister HQ!

    Reply
    • Jeanne says

      October 18, 2013 at 12:29 pm

      One of the biggest bonuses of the allotment has been the “by-products” – zucchini flowers for stuffing; beet greens for sautéeing; and radish tops for making pesto out of!

      Reply
  9. Deena says

    September 3, 2013 at 3:08 pm

    Simple, colourful, beautiful. I’ve done it without honey, defo better with x

    Reply
    • Jeanne says

      October 18, 2013 at 12:28 pm

      You are so right! Somehow that drizzle of honey is what brings the entire dish together.

      Reply
  10. Sylvie @ Gourmande in the Kitchen says

    September 26, 2013 at 3:32 am

    The password thing gets me every time, I can never remember the odd combinations that force us to use and have to reset it!

    Reply
    • Jeanne says

      October 18, 2013 at 12:27 pm

      I *loathe* having to remember multiple passwords… One of the scourges of modern life!

      Reply
  11. Emma says

    June 26, 2014 at 9:17 am

    Now these are something on my ‘to try’ cook list. One day, one day!

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Get my latest recipes delivered by e-mail!

Search over 500 recipes

Recently on Cooksister

  • Perfect broccoli and Stilton soup [keto, low carb, GF]
  • Masalchi by Atul Kochhar – Indian street food in Wembley
  • Barbecued salmon with blood oranges and capers
  • Roasted Brussels sprouts with feta, pomegranate and pine nuts [GF, V]
  • Love Yourself healthy meal delivery [Review]
  • Antillean
  • Festive roast lamb with pomegranate glaze
  • Rustic blood orange and pistachio galettes

Archives by month

Archives by category

Popular posts

Oxtail and red wine potjie
Peppermint Crisp fridge tart - a South African treat
Nigella's Bakewell slices & the Big Bakewell Taste-off
Gem squash 101: how to find them, how to grow them, how to eat them!
Jan Ellis pudding - a classic South African dessert
Roosterkoek - a South African braai essential

Featured on

Also available on

September 18-24 is #negroniweek ! And there is no September 18-24 is #negroniweek ! And there is no finer place in London to enjoy a Negroni than the small but perfectly formed @terminisoho . I feel @neleen17 and I have perfected our technique... 😎 And best of all, you can buy their Negronis bottled to enjoy in the comfort of your own home! Where is YOUR favourite place to order Negronis? Let me know in the comments 🍹
Baby it’s HOT outside!!! 🥵 So London has surp Baby it’s HOT outside!!! 🥵 So London has surprised us with a last blast of summer in September - 31C in my garden as we speak! What better way to beat the heat than with a delicious lunchtime salmon poke bowl from @sushikatanae16 - a very welcome addition to the local restaurant scene in E16. Excellent ingredients, pretty plating and a huge portion for £17 (enough for 2 meals for me!). Definitely 5 stars from me! What are you feasting on today? Let me know in the comments 🍱🍣
LONDON TIP: When last were you a tourist in your o LONDON TIP: When last were you a tourist in your own city? We have all seen Thames Clippers speeding up and down the river but have you ever taken a sunset ride on a summer evening? Cheaper than a tourist boat and same gorgeous views 😍 Plus you can use your Oyster card or contact less payment card - no need to buy tickets in advance. Routes and stops available on their website  https://www.thamesclippers.com/plan-your-journey/route-map  #thingstodoinlondon #londondiaries #londonby night  #thamesclipper #uberboat #londonskyline #Londonriver #londontips #londontourist
Happy Cap Classique day! 🍾 Did you know that Happy Cap Classique day! 

🍾 Did you know that Cap Classique is the official term for sparkling wines produced in South Africa? 

🥂 For a wine to be able to describe itself as Cap Classique on the label, it has to follow some rules during the production process - most importantly that it needs to be made using the same traditional bottle-fermented method as Champagne produced in France. 

🍾 The first bottle of Cap Classique was produced by Simonsig estate In 1971.

🥂 Although most early Cap Classiques were made from Chenin Blanc, today they are made using the traditional Champagne grapes Chardonnay and Pinot Noir. 

🍾 Cap Classiques require a minimum of 9 months lees ageing but many producers leave their wines for longer, giving them the same yeasty, biscuitty character as Champagne.

🥂 Pictured is my all time favourite Cap Classique - @grahambeckbubbly - available in the UK from Waitrose,  Sainsbury's, Majestic and Ocado. 

Cheers! 🥂
A sunny afternoon in Soho, lunching with the one a A sunny afternoon in Soho, lunching with the one and only @neleen17 at @bocca_di_lupo. Fabulous sakura negronis to start (obvs!) alongside deep fried, cheese filled zucchini blossoms, stuffed olives and sage & anchovy fritters. Then seabass crudo  and a plate of coppa ham & melon. Finally, chicken escallopini with wild mushrooms,  orechiette with tomato, basil & red onion; and the best borlotti bean salad ever - all washed down with super food-friendly Malabaila Le Tres Roero Arneis. A fabulous meal and already looking forward to my next visit! And then a Turkish ice-cream and a little Soho dance as we walked home 💃. As you do.
Last week I went to the @royalacademyarts Summer E Last week I went to the @royalacademyarts Summer Exhibition,  the world’s oldest open submission exhibition – which means that anyone can enter their work to be considered for inclusion. It’s happened every year since 1769 and showcases a wealth of works on a variety of media from emerging and established artists. All works are for sale and prices range from a couple of hundred pounds to 6-figure sums and the exhibition runs till 20 August.  My favourite was the 3D St Paul's cathedral piece "Hemispheres "made of carbon fibre by @peternewellprice
Which one would you buy if you had an unlimited budget? #thingstodoinlondon
[AD] Have you ever tried Nepalese food before? 🇳🇵🇳🇵🇳🇵 If, like me, you hadn't, then you need to get down to The Gurkhas, a new modern Nepalese restaurant between Oxford Circus and Great Portland Street. Right now you can buy a voucher (valid for a year) giving you a 41% discount on their 6-course menu (see below for what's included) - visit @thegurkhas_restaurant or https://thegurkhasrestaurant.com/ for details.

The restaurant is the brainchild of Nepal-born Shrabaneswor Rai, who hails from a Gurkha family. The Head Chef Joe Allen, whose wife is Nepalese and father-in-law a Gurkha, has created a modern take on Nepalese cuisine using authentic spices and the best British produce. Choose between a 4 (£45), 6 (£65) or 9 (£85) course set menu - we tried the 6 course (plus 2 extra plates from the chef marked*) and we had:
1. Jimbu focaccia with fermented greens gundruk butter 
2. Aloo nimki (spiced potato on crispy cracker)
*3. Bara (lentil pancake, beetroot, fenugreek)
*4. Lamb kachila (lamb tartare with crispy bitter gourd)
5. Kukhura ko jhol  momo (chicken dumplings in spicy tomato sauce)
6. Stone bass sekuwa with heritage tomato atchar 
7. Gorkhali pork secreto on turnip atchar with amala (Indian gooseberry)
8. Khuwa creme caramel with sorrel granita 

Highlights for me were the focaccia; lamb (crispy bitter gourd - who knew?!); stone bass; and pork (stunning quality meat and loved the gooseberries).

Alongside the food we also had 2 amazing cocktails, one with blue butterfly pea powder; and a guava fizz topped with a smoke bubble. With dessert we had Tongba, a fermented millet drink (rather like a less alcoholic sake) served in an eponymous wooden container - a wonderful match with dessert!

The restaurant is named after the famous Gurkha soldiers of Nepal who are known for their bravery and  have been recruited into the British, Nepalese and India armies during various conflicts including WW1 and WW2. They are famed for their bravery and former Indian Army Chief of Staff Field Marshall Sam Manekshaw once said: "If a man says he is not afraid of dying, he is either lying or he is a Gurkha."
Ever been to Palermo, Sicily? One of my favourite Ever been to Palermo, Sicily? One of my favourite things about this fascinating is the abundance of street markets. The alleys around the ancient Mercato della Vucciria are full of textile shops with the most amazing colourful fabrics - so hard to resist buying them all 😍😍😍 What's your favourite? Mine is right at the end... 🌵 

#palermosicily #sicilytourism #visitpalermo #mercatodellavucciria #textiledesigns #fabricdesigns #colourfulfabrics
Throwback to last week at @tasteoflondon where I h Throwback to last week at @tasteoflondon where I had the pleasure of drinking one of my favourite French summer wines:  @caveormarine ‘s Villemarin Picpoul de Pinet, a crisp and refreshing white wine made from 100% Picpoul grapes in the Languedoc-Rousillon AOC of Picpoul de Pinet, on the coast south of Montpellier. Did you know…
🇫🇷 the name Picpoul literally means “lip stinger”, a reference to this wine’s zingy acidity
🇫🇷 Picpoul was originally better known as a grape used to make Vermouth
🇫🇷 The appellation was granted AOC status in 1985
🇫🇷 The appellation is one of a tiny handful in Languedoc-Rousillon only allowed to make white wines
🇫🇷 65% of Picpoul wine is exported and the UK buys 75% of that!

So how does it taste? There is a lot of grapefruit, green apple and pear on the palate, balanced by a hint of salinity and minerality as a result of the vineyards’ proximity to the ocean - a perfect match for oysters and other seafood! Available for £9.99 per bottle at @majesticwine 

I also sampled:
- @maisonmirabeau rosé in an impressively large bottle
- @chef_francescomazzei ‘s amazing truffle & Parmiggiano pasta
- fabulous @remeogelato pistachio gelato
- @primetimelager gluten-free low calorie beer
- smoked nuts and olives from @belazu_co 

But the best part is always meeting up with fab friends old and new -  @eatcookexplore @thelondonfoodie @drgeraldcoakley @mecca.ibrahim and (briefly!) @elizabethwinegirl
Load More... Follow me on Instagram

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

Cooksister

The South African Food and Wine Blog Directory

The South African Food and Wine Blog Directory

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Bowls of broccoli and Stilton soup
Salmon with blood oranges dill and capers
Brussels sprouts with feta and pomegranate
Roast lamb with pomegranate glaze
Blood orange & pistachio galettes
Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2023 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2023 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT