Fiori di zucca fritti from Twelve: A Tuscan Cookbook by Tessa Kiros

Name: Fiori di zucca fritti from Twelve: A Tuscan Cookbook by Tessa Kiros
Ingredients: about 30 zucchini (courgette) flowers; lemon wedges, to serve; 2 eggs; 185 g (1½ cups) plain (all-purpose) flour; 250 ml (1 cup) cold sparkling water, or 125 ml (½ cup) white wine plus 125 ml (½ cup) water; light olive oil for frying

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While the idea of throwing a delicate blossom into hot oil might seem outlandish, these are gorgeous to eat. They are delicious served alone as an antipasto, or to accompany a second course. You co...

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Ingredients

about 30 zucchini (courgette) flowers
lemon wedges, to serve
2 eggs
185 g (1½ cups) plain (all-purpose) flour
250 ml (1 cup) cold sparkling water, or 125 ml (½ cup) white wine plus 125 ml (½ cup) water
light olive oil for frying