Crunchy Zucchini Flowers Stuffed with Haloumi, Mint and Ginger

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 400F. 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.