Fried Zucchini Flowers on Polenta with Orange

Ingredients

• 2 untreated oranges
• 150 g corn grits
• 650 ml vegetable broth
• 4 zucchini flowers
• 1 Garlic clove
• 1 tbsp freshly grated Parmesan
• 1 egg
• 2 tbsp breadcrumbs
• 1 Tbsp freshly chopped thyme
• 300 g ricotta
• Salt
• pepper (ground)
• 75 g tempura flour
• vegetable oil (for frying)
• 2 tbsp butter
• 1 Tbsp freshly chopped thyme
• thyme (for garnish)

Instructions

1. 1.

   Wash the oranges hot and dry grate them. Scrape off the zest from both oranges and peel one orange thoroughly. Cut out the segments and squeeze out the flesh. Add the juice of the second orange. Bring the juice with the broth, half of the orange zest, and a pinch of salt to a boil. Stir in the grits with a whisk until smooth. Cover and simmer on low heat for 4-5 minutes. Remove the lid, stir occasionally with a spoon, and cook for another 5-10 minutes until creamy. Add more broth if needed to keep the polenta silky.

2. 2.

   Prepare the tempura batter according to package instructions.

3. 3.

   Gently wash the flowers and pat dry. Carefully open the cups and remove the stamens and pollen sacs. Peel and finely chop the garlic. Mix the Parmesan, egg, breadcrumbs, and thyme into the ricotta. Season with salt and pepper. Fill a piping bag with the mixture and fill the flower cups. Fold the leaf tips together, press through the batter, and deep‑fry in hot oil for 3-4 minutes. Drain on paper towels.

4. 4.

   Stir butter and thyme into the polenta, season, and spoon onto small bowls. Place the zucchini flowers on top and garnish with orange segments.

5. 5.

   Serve garnished with remaining orange zest and thyme.