- Course: Appetizer, Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 3 Times
- 12 baby zucchini with flowers attached
- Vegetable oil
- Olive oil
- All purpose flour for dusting
- 2 eggs, lightly beaten with a little water
- Sea salt
- Freshly ground black pepper
For the Sumac Crumbs:
- Finely grated zest of 2 limes
- ½ teaspoon chili powder
- 1 teaspoon fennel seeds, lightly roasted and crushed
- 2 teaspoons ground sumac
- 7 ounces dried bread crumbs
For the Haloumi Stuffing:
- 4 ounces haloumi, washed
- 2 ounces mozzarella
- 1 small clove garlic
- ½ teaspoon salt
- Generous pinch of ground cardamom
- Generous grind of black pepper
- ¼ teaspoon freshly grated ginger
- 2 tablespoons finely shredded flat leaf parsley leaves
- 1 heaped teaspoon finely chopped mint leaves
- ½ teaspoon dried mint
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 flavor. 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 400°F. 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 paper towels, and repeat with the remaining flowers. Season lightly and serve straight away.
© 2008 Greg Malouf and Lucy Malouf
Note from Cookstr's Editors
Nutritional information includes 1/8 teaspoon of added salt per serving.