Stuffed and fried zucchini flowers

Ingredients for 2 servings:

• 4 zucchini flowers, open, not too green
• 200 g cream cheese
• 1 bunch of chives
• 60 g flour
• 60 g cornstarch
• 125 ml water, cold
• 1 egg yolk
• 250 ml oil for frying
• 2 tsp marmalade (orange)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fried in tempura batter – tastes wonderfully fresh like summer

Wash the zucchini blossoms. Remove the pistil and the green parts of the flower head. The stem can be left on for filling and frying; this helps the blossom hold together better. However, it shouldn’t be eaten. Wash and chop the chives. Mix with the cream cheese and stuff the blossoms. For the tempura batter, whisk the egg yolk with the flour, cornstarch, and cold water until smooth. The batter should not be too runny, so that it thoroughly coats the filled zucchini blossoms (a consistency similar to runny honey). Heat the oil in a saucepan until just boiling (if you add a drop of the batter and it starts to bubble, the temperature is definitely right). Roll the blossoms in the batter and quickly add them to the oil, one at a time. When the batter is golden yellow to brown, remove the blossoms from the oil and let them drain on a paper towel. Arrange on a plate with a little imagination and a teaspoon of orange marmalade. Light meat dishes, pasta and other vegetables go well with it.