Serves: 4 people

INGREDIENTS:

8 zucchini flowers 
Halloumi cheese, cut into 2cm x 1cm squares 
A pinch of fennel seeds 
100 milligrams Squirrel Gully Saffron  (approx 12 threads )
Sea salt 
To make the batter: 
1 egg, separated 
1 cup chilled water 
3/4 cup plain flour 
A pinch of bicarb of soda 
500ml vegetable oil to shallow fry 
Squeeze of lemon juice

 METHOD :

Gently remove the yellow stamen from the centre of the zucchini flower, insert a cube of halloumi cheese and carefully twist the ends to encase the cheese inside the flower . Heat oil to 180°C in a large pot or deep fryer. Meanwhile, grind the saffron, fennel seeds and sea salt in a mortar with a pestle. In a separate mixing bowl, whisk the egg and iced water together. Add the plain flour, bicarb of soda and the ground saffron salt mix. Coat each zucchini flower in batter and fry in oil for approx. 4 minutes or until crispy and the cheese has started to melt. Drain on paper towel. Season with another sprinkle of sea salt and a squeeze of fresh lemon.