Stuffed Zucchini Flowers in Tempura Batter

For the stuffed zucchini flowers in tempura batter, separate the zucchini flowers from any fruit stalk inside.

Sauté finely chopped garlic in olive oil, add diced potatoes and simmer with a little water for 10 minutes until al dente.

Add zucchini cubes and sweat for 1 minute.

Season the mixture with salt and pepper and spread flat on a baking tray – chill.

Cut basil into fine strips, stir in 2 tablespoons freshly grated Parmesan and Mie de Pain, mix everything thoroughly.

Season finely with salt and pepper.

Carefully open the blossoms and fill the mixture – preferably with a piping bag – into the blossoms.

Now close the blossom ends and twist them together.

For the tempura batter, mix all ingredients well, it should have the consistency of a pancake batter.

Dip the filled flowers into the ice-cold batter (this works best with a fork or a wooden skewer) and immediately deep-fry in 170° C hot fat until crispy.

Pat dry and serve hot.

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