Zucchini Flowers

Start by removing the external stem of the zucchini flowers until you reach the soft part. If you wish, you can also remove the inner pistil, but this is optional. Some prefer to leave it in as it adds a particular sweetness to the fried flowers, so we encourage you to try both versions to discover which one you like best.

In a large bowl, mix 150 g of all-purpose flour with a pinch of salt. If you prefer a richer batter, you can add 1 egg. Slowly pour in 200 ml of cold sparkling water, whisking until you obtain a smooth, lump-free mixture. The batter should be thick but not too dense; adjust the consistency by adding more water or flour if necessary.

Heat vegetable oil in a deep pan until it reaches about 170-180°C. If you don’t have a thermometer, check the temperature by dipping a piece of bread in: if it sizzles and turns golden quickly, the oil is ready. Dip the zucchini flowers, one at a time, into the batter, making sure they are well coated. Drain off any excess batter and drop the flowers into the hot oil.

Fry the zucchini flowers for about 2-3 minutes, turning them halfway through, until they are golden and crispy. Drain them on paper towels to remove excess oil and sprinkle with a pinch of salt. Serve immediately while hot.

Enjoy! For portions based on the number of guests and any doubts, we are always at your disposal.