Method

• 1.
  To make the salt, combine thyme leaves, orange zest and salt in a bowl. Set aside. Place the eggplant in a colander set over a bowl.
• 2.
  Sprinkle with 1 tsp salt and set aside for 10 minutes to soften slightly. Place the flour, eggs and breadcrumbs in 3 separate bowls.
• 3.
  Working with one ingredient at a time, toss zucchini flowers, eggplant, school prawns and bocconcini in the flour, shaking off excess, then dip in egg, allowing excess to drip off. Coat well in breadcrumbs, then place on a tray.
• 4.
  Half- fill a saucepan or deep-fryer with oil and heat to 170°C (a cube of bread will turn golden in 30 seconds when oil is hot enough).
• 5.
  Fry the zucchini flowers for 2 minutes or until golden and crisp. Remove using a slotted spoon and drain on paper towel. Add eggplant and fry for 4 minutes or until golden and crisp.
• 6.
  Remove using a slotted spoon and drain on paper towel. Add the bocconcini and fry for 1 minute or until golden and crisp.
• 7.
  Remove using a slotted spoon and drain on paper towel. Finally, cook the prawns for 2 minutes or until golden and crisp. Remove using a slotted spoon and drain on paper towel.
• 8.
  Season with orange salt and serve hot with lemon wedges.