Fiori fritti [Fried zucchini flowers]
gr 400 fresh zucchini flowers
gr 100 plain flour
½ teaspoon salt
exta virgin olive oil
Remove the pistil (the bright yellow centre) and the calyx (the green leaflets at the base) from each flower. Wash quicly and gently pat dry with kitchen paper. Sift the flour into a mixing bowl, make a well in the centre and add the salt, 1 tablespoon of olive oil and 1 tablespoon of water. Gradually mix them into the flour, adding enough extra water to form a batter thick enough to later stick to the flowers. Heat the oil well in a large frying pan. Dip 4-6 flowers at a time in the batter and fry them in the pan until golden brown and crispy on all sides. Drain with kitchen paper and repeat with another lot of flowers. Serve hot.