Fried Zucchini Blossoms and Orange Polenta

0
Average: 0 (0 votes)
(0 votes)
Fried Zucchini Blossoms and Orange Polenta
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
Ingredients
2
organic Oranges
150 grams
650 milliliters
4
1
1 tablespoon
freshly grated Parmesan
1
2 tablespoons
1 tablespoon
freshly chopped Thyme
300 grams
freshly ground Pepper
75 grams
Vegetable oil (for frying)
2 tablespoons
1 tablespoon
freshly chopped Thyme
Thyme (for garnish)

Preparation steps

1.

Rinse oranges with hot water and wipe dry. Zest 1orange and remove its segments with a sharp knife. Juice second orange. Boil juice, salt, broth and half the zest. whisk in corn meal. Cover and simmer for 4-5 minutes over low heat. Remove lid and cook, stirring occasionally, for 5-10 minutes more. Add more broth if needed. Polenta should be creamy.

2.

Prepare tempura batter according to package instructions. 

3.

Gently rinse blossoms and pat dry. Open buds and carefully remove pistils with stamens. Peel and mince garlic. Combin garlic, parmesan, egg, breadcrumbs, thyme and ricotta. Season with salt and pepper. Put mixture into a piping bag and fill blossoms. Gently dredge in batter and fry for 3-4 minutes in hot oil. Remove and drain on paper towels.

4.

Beat butter and thyme into polenta, season and distribute on plates. Top with fried zucchini blossoms.

5.

Garnish with orange segments, remaining zest and thyme.