Zucchini flowers in batter

• Preparation time: 20 25-minute
• Cooking time: 5 minutes
• difficulty: Bassa

How to make battered courgette flowers

The flowers of "zucca" Battered fritters are a traditional Roman dish that, thanks to their deliciousness and originality, have quickly become a staple in every Italian appetizer. They're typically filled with mozzarella and anchovies, and the batter they're coated in is made with eggs, flour, and water. Today, we're revisiting the recipe with a vegan twist. Ingredients

• 20 courgette flowers
• 50 00 grams of flour
• 50 gr flour 0
• 200 ml of sparkling water
• Salt (to taste)

Preparation

• Let's prepare the batter in a large bowl: first add the flours and then arrange them in a fountain shape.
• Gradually add the water, preferably very cold and sparkling, until the mixture becomes very thick, smooth, and lump-free. The cold, sparkling water, when mixed with the boiling oil, will cause the batter to rise and form a crispy crust.
• Add the salt and then completely immerse the courgette flowers in the batter.
• Pour the sunflower oil into a high-sided pan and heat it to temperature. You'll know the oil is ready for the flowers by pouring in a small amount of batter; when it begins to sizzle, you can dip the flowers in.
• The flowers will be ready when they have formed a golden crust.
• If we want a stronger flavor, we can use ice-cold beer instead of water.
• Serve piping hot.

Read also:

• Savory pie with courgette flowers and anchovies
• Zucchini Flower Frittata: The Recipe
• Zucchini flower crackers