MyKitchen - Issue 36 - October 2017

cooking for crowds

Zucchini blossoms with halloumi

in olive-brioche crumbs

7. Pour the vegetable oil into a
   deep-fryer or pot to a depth of
   about 8 cm and heat to 170°C.


8. Drop spoonfuls of the batter
   into the hot oil, taking care to
   incorporate some feta, currants
   and garlic shreds into each one.


9. Fry in batches for 5 minutes,
   or until they transform into
   lovely golden-brown puffs. Turn
   them around in the oil to ensure
   they colour evenly all over.


10. Drain the fritters on kitchen
    towel for a few seconds, then
    serve hot with a drizzle of warm
    honey and a sprinkling of sea
    salt flakes.

Zucchini blossoms

with halloumi in

olive-brioche crumbs

SERVES 4

INGREDIENTS

For the olive-brioche crumbs

100 g brioche 12 black olives,

pitted, rinsed, dried and finely

diced 1 tsp zaatar 1 tsp

sesame seeds

For the halloumi,

mint and ginger stuffing

100 g halloumi, grated 50 g

mozzarella, grated 1 clove

garlic, crushed with ½ tsp sea

salt ¼ tsp grated ginger

2 tbsp finely chopped flat-leaf

parsley 1 tsp finely chopped

mint ½ tsp dried mint

Generous pinch ground

cardamom and black pepper

For the zucchini blossoms

8 baby marrows, with blossoms

attached Flour, to dust 2 eggs,

lightly beaten with a little water

Vegetable oil, to deep-fry

Olive oil, to deep-fry Sea salt

and black pepper Purple basil,

to serve (optional) Lemon

wedges, to serve

METHOD

For the olive-brioche crumbs

1. Put the brioche in the bowl of
   a food processor and whizz to

GOT SQUASH

BLOSSOMS?

PASTA

Gently tear the blossoms

and serve over the

mushroom risotto

on page 33.

QUESADILLA

Mix with cream cheese

and make a delicious

quesadilla.

SOUP

We’re thinking a fresh,

summery soup with

squash blossoms, baby

marrow and corn.

fine breadcrumbs. Tip into a

bowl and stir in the remaining

ingredients. Set aside.

For halloumi, mint

and ginger stuffing

1. Combine the halloumi and
   mozzarella with the garlic paste,
   fresh ginger, spices and herbs.
   Set aside.
   For the zucchini blossoms


2. Open each baby blossom
   and pinch out the stamen.


3. Roll a lump of the halloumi
   stuffing into a thumb-sized
   sausage shape and gently stuff
   it into the blossom. Twist the
   top of the flower to seal. Repeat
   with the rest.


4. Set up a little production line
   of flour, egg wash and crumb

mixture. Dust each zucchini

flower lightly with flour, then

dip it into the egg and, finally,

gently roll it in the crumbs to

create an even coating.

4. When ready to cook, pour
   equal quantities of vegetable
   and olive oil into a deep-fryer or
   pot to a depth of around 8 cm
   and heat to 190°C.


5. Fry the blossoms a few at a
   time for 2–3 minutes, or until
   the crumbs turn golden. Turn
   them around in the oil to ensure
   they colour evenly all over.


6. Drain them on paper towel,
   season lightly, and serve with
   a sprinkling of salt and pepper,
   a handful of herbs and some
   lemon wedges.

54 OCTOBER 2017

cooking for crowds

pg46 Cooking For Crowds.indd 54 2017/08/24 2:23 PM