Stuffed zucchini blossoms with cheese

24 fresh zucchini flowers, open 150 g halloumi, grated 150 g edam cheese, grated 200 g fresh anari (or strained ricotta) 600 ml sunflower oil (for frying)

For the tempura

250 g all-purpose flour 330 ml chilled soda water 1 ml αλάτιsalt

For the spicy honey sauce

30 g butter 50 g honey 2 g chili flakes (boukovo)

Grate the halloumi and edam using a fine grater.

In a bowl, mix the cheeses and the anari until well combined.

Fill each blossom carefully with the cheese mixture using a piping bag or spoon, gently sealing the petals.

For the tempura, place the flour, soda water, and salt in a bowl. Gradually mix to form a thick but light batter (not too smooth).

Heat the oil over medium-high heat. Dip each stuffed blossom in the batter and fry for 2–3 minutes per side, until golden and crispy.

Place on paper towels to drain excess oil.

For the sauce, melt butter in a small pan, add honey and chili flakes, and stir well.

Serve the blossoms hot, drizzled with the spicy honey sauce or with the sauce on the side.

Fast Recipes

Halloumi fries

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Stuffed zucchini blossoms with cheese

Servings

Preperation

Cooking

Waiting

For the tempura

For the spicy honey sauce

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