Crispy stuffed zucchini flowers with tomato & halloumi

For the filling

300 g tomatoes, grated and drained 1 tbsp breadcrumbs ½ onion, finely chopped ½ garlic clove, minced 1 egg 1 tbsp fresh mint, finely chopped 1 tbsp fresh parsley, finely chopped 80 g halloumi cheese, grated Salt Pepper

For the flowers

10 - 12 zucchini flowers, cleaned

For the batter

100 g all-purpose flour 150 ml beer (or sparkling water) ½ tsp baking powder ½ tsp turmeric (optional) Salt 1 liter sunflower oil, for frying

For the yogurt sauce

200 g strained yogurt Zest of ½ lemon Salt

In a bowl, mix the tomatoes, breadcrumbs, onion, garlic, egg, herbs, halloumi, salt, and pepper. Let the mixture rest for 10 minutes.

If it releases moisture, gently remove it.

Carefully stuff each flower with about 15–20 g of the filling and gently fold the petals to close.

In another bowl, mix the flour, cold beer, baking powder, turmeric, and salt until you get a smooth batter.

Dip the stuffed flowers into the batter and fry them in hot oil at 170–180°C for 2–3 minutes per side, until golden and crisp.

For the yogurt sauce, combine the yogurt with lemon zest and salt until smooth. Keep refrigerated until serving.

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Crispy stuffed zucchini flowers with tomato & halloumi

Servings

Preperation

Cooking

Waiting

For the filling

For the flowers

For the batter

For the yogurt sauce

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