Wash the zucchini flowers. Remove the pistil and the green parts on the flower housing. The stem can be left on for stuffing and deep-frying, then the flower will hold together better. However, it should not be eaten. Wash and chop the chives. Mix with the cream cheese and pour into the flowers.
For the tempura batter, stir the egg yolks with the flour, cornstarch and cold water until smooth. In any case, the dough should not be too thin so that it wets the filled zucchini flowers well (consistency roughly like liquid honey).
In a saucepan, heat the oil just up to boiling temperature (if you put a drop of the dough in and it starts to bubble, the temperature is definitely right).
Roll the flowers in the dough and quickly add them to the oil one after the other. When the dough is golden yellow to brown, remove the flowers from the oil and drain on kitchen paper.
Arrange on a plate with a little imagination and a teaspoon of orange jam.
Light meat dishes, pasta and other vegetables go well with it.
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