Crunchy zucchini flowers stuffed with haloumi, mint and ginger recipe

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Created by Greg Malouf

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Cuisine: Turkish
Serves 4

Featured as part of our Cooks and their Books series, this recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.

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Ingredients

12 baby zucchini with flowers attached
Vegetable oil
Olive oil
Plain flour for dusting
2 eggs, lightly beaten with a little water
Sea salt
Freshly ground black pepper

Sumac Crumbs
Finely grated zest of 2 limes
1/2 teaspoon chilli powder
1 teaspoon fennel seeds, lightly roasted and crushed
2 teaspoons ground sumac
200 g dried breadcrumbs

Haloumi Stuffing
100 g haloumi, washed
50 g mozzarella
1 small clove garlic
1/2 teaspoon salt
Generous pinch of ground cardamom
Generous grind of black pepper
1/2 teaspoon freshly grated ginger
2 tablespoons finely shredded flat-leafarsley leaves
1 heaped teaspoon finely chopped mint leaves
1/2 teaspoon dried mint

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Preparation

To make the crumbs, leave the lime zest out on a plate to dry overnight or put it into a very low oven for 30 minutes. This will intensify the lime flavour. Mix the zest with the remaining ingredients and set aside.

To make the stuffing, grate the haloumi and mozzarella into a bowl. Crush the garlic with the salt and stir into the bowl with the remaining ingredients.

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.

Heat equal quantities of the oils in a deep-fryer or saucepan to 200ºC. Set up a little production line of flour, egg wash and the crumb mixture. Dust each zucchini flower lightly with flour, then dip it into the egg and, finally, gently roll it in the crumbs.

Carefully fry the flowers in the hot oil, no more than four at a time, until the crumbs turn crisp and golden. Remove and drain on kitchen paper, and repeat with the remaining flowers. Season lightly and serve straight away.

Recipe from Turquoise by Greg and Lucy Malouf, with photographs by Lisa Cohen and William Meppem. Published by Hardie Grant Books.

If you enjoyed this Crunchy zucchini flowers stuffed with haloumi, mint and ginger recipe then browse more Turkish recipes, side dish recipes, vegetarian recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

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