Prepare the batter first by whisking all the dry ingredients together in a bowl, then slowly pour the mineral water and continue whisking. Allow it to rest for at least 30min, covered at room temperature.

Clean the zucchini flowers by carefully cutting off the stem, removing the sepal around and using your fingers or kitchen tweezers to cut off the pistil inside the flower. Run water through each of the flowers, shake off the excess water and then allow them to dry on some paper towel. Wash and dry the fresh mint leaves also.

Use a paper towel to dry the whey off the halloumi. Half the halloumi along the fold to separate the two rectangular pieces. Cut the halloumi in sticks along the width or length to produce 16 pieces – about 8cm long. Keep in mind, the length and size varies based on the halloumi you have available at your supermarket and the size of the zucchini flowers.

To deep fry the zucchini flowers add at least 5cm of neutral oil in a pot and allow it to reach a high to medium heat. Otherwise, you may wait until you fill all the zucchini flowers to heat a frying pan with extra virgin olive oil for shallow frying.

In the meantime, prepare the zucchini flowers. Hold a zucchini flower open, add a halloumi stick and a mint leaf. Fold the petals over to fully enclose the filling inside and set aside on a plate. Repeat the process until all the zucchini flowers are filled.

Check to see if the oil is ready by dripping some batter inside, if it starts bubbling straight away then it is ready. Hold the zucchini flowers from the petals to ensure they are sealed, dip into the batter and allow the excess batter to drip off before adding it in the oil.

Frying the zucchini flowers only takes about 3min, turn over once one side is golden brown. Batter and fry only a few zucchini flowers at a time. Use a strainer over a bowl to allow the cooked zucchini flowers to rest and the excess oil to drip away. Continue the process until all the zucchini flowers are done. Serve with some lemon and enjoy warm.