4 Servings
Preparation: 20 minutes
Cooking: 5-6 minutes
12 zucchini flowers
olive oil for frying, as needed
salt
flour, as needed
For the batter
1 cup (200 ml) cold water
1 1/2 cups (200 g) pastry flour
1 large egg
Prepare the zucchini flowers by removing the pistils, taking care not to tear the delicate flowers.
In a bowl, whisk together the batter ingredients.
Heat the oil in a skillet over medium heat until very hot.
Flour the flowers lightly, dip them in the batter, and and fry them in batches until golden, transferring them to a paper towel lined rack to drain.
Sprinkle with salt, transfer to a serving plate and serve hot.
