INGREDIENTS
- 200 ml of very cold, sparkling mineral water;
- 100 g of 00 flour;
- 1 egg yolk;
- 15 courgette flowers;
- Add salt to taste;
- Peanut oil for frying to taste
STEP
- First of all clean the courgette flowers, with your hands remove both the external pistils and the internal bud. Repeat the same operation for all the other courgette flowers;
- Pour the egg yolk into a bowl and, mixing with a whisk, gradually add the 100 g of flour, then also the 200 g of water (sparkling and very cold) poured in slowly;
- Continue mixing until the mixture is smooth and lump-free;
- Dip the flowers in the batter, turning them so that they are completely covered;
- Pour the oil into a pan and bring to temperature. After that, remove each flower from the batter, letting the excess drip off and dip a few pieces at a time into the hot oil so as not to lower the temperature too much;
- When they are golden brown, turn them over and continue cooking on the other side;
- Once cooked, drain the flowers from the oil using a slotted spoon, transfer them onto a sheet of kitchen paper, add salt and… enjoy while still hot!
NOTE
It is recommended to consume the battered courgette flowers as soon as they are ready.
Freezing or any other storage is not recommended to avoid losing the fragrance.
