• Preheat a deep fryer to 180°C.

For the Filling

• Heat a medium fry pan on medium to high heat, add the diced bacon and sauté 5-7 minutes until crispy and brown.
• Remove, and drain bacon on paper towel. Place half the bacon in a bowl, reserve the other half for the crispy garnish.
• Wipe out the fry pan, then add onions and sauté with the olive oil for 4-5minutes.
• Add the mince and break up into smaller pieces with a wooden spoon and cook for another 5-7 minutes.
• Add the salt, pepper, smoked paprika and Aleppo pepper.
• Place mixture into the bowl with the bacon, set aside to cool. Once cooled, add cream cheese, ricotta, dill and mint.
• Mix mixture and roll into 30-35g balls.
• Freeze balls until solid.

For the Batter

• Place all the dry ingredients into a medium bowl and whisk to combine.
• Pour in the chilled soft drink and whisk out until smooth. The mixture should be quite thick.

To cook the Loukoumades

• Place the frozen balls into the batter, making sure they are coated well and slowly place into the fryer with a spoon. Careful not to overcrowd the fryer so that the temperature comes back up to 180°C quickly.
• Stir around until they become crispy and golden brown all over, this should take 3-5 minutes, then remove with slotted spoon and allow to drain on a paper towel.
• Continue until all the balls are cooked.
• Drizzle a little of the remaining batter into the oil, allow these bits to crisp, then remove with a slotted spoon and set aside to drain.

To Serve

• Place Stuffed Loukoumades into serving bowl.
• Sprinkle with the Crispy Batter Bits and the reserved Crispy Bacon.
• Drizzle maple syrup generously all over Loukoumades and sprinkle with a little thyme.
• Serve warm.