Crunchy zucchini flowers stuffed with haloumi, mint and ginger

Crunchy zucchini flowers stuffed with haloumi, mint and ginger

By
From
New Middle Eastern Food
Serves
4 as part of a mezze selection
Photographer
Mark Roper

Ingredients

Quantity Ingredient
12 baby zucchini with flowers attached
vegetable oil
olive oil
plain flour, for dusting
radish sprouts, to garnish (optional)

Haloumi stuffing

Quantity Ingredient
100g haloumi, washed
50g mozzarella
1 small garlic clove, crushed with 1/2 teaspoon salt
generous pinch ground cardamom
generous grind black pepper
1/4 teaspoon freshly grated ginger
2 tablespoons finely shredded flat-leaf parsley leaves
1 heaped teaspoon finely chopped mint leaves
1/2 teaspoon dried mint

Tempura batter

Quantity Ingredient
120g plain flour
100g cornflour
pinch salt
150ml soda water
2 tablespoons Sugar-dried olives

Method

  1. To make the stuffing, grate the haloumi and mozzarella into a bowl. Stir in the remaining ingredients.
  2. Carefully open each zucchini flower and pinch out the stamen. Roll a lump of the cheese stuffing into a thumb-sized sausage shape and gently stuff it into the flower. Twist the top of the flower to seal.
  3. Heat equal quantities of the oils in a deep-fryer or saucepan to 180ºC.
  4. To make the tempura batter, combine the two flours and salt in a mixing bowl. Pour in the soda water and whisk briskly to combine, for up to 20 seconds. Don’t worry if there are lumps. Mix in the chopped olives. Dust the stuffed flowers in plain flour, dip them into the batter then fry in the hot oil, no more than four at a time, until they turn turn crisp and golden. Remove and drain on paper towel, and repeat with the remaining flowers. Season lightly and serve straight away.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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