One of the most delicious appetizer during summer: simple yet divine!
Ingredients for 4 people: (for 15 pieces)
15 zucchini flowers
Seed oil for frying
1 cup ice-cold water
100G Floor 00
1 Egg Yolk
Clean the zucchini flowers, starting by gently pulling off the stems. Pull off both the external pistils and the internal bud for all the flowers.
To prepare the tempura, place the egg yolk in a bowl and, beating it with a whisk, add ¾ cup of flour little by little , and then slowly pour in 1 cup (200 g) of ice-cold water. The ice-water is a tip to make the flowers crispier.
Once you get a smooth mixture, put the the flowers in the batter, turning them so they are completely coated.
Heat the oil to a temperature of 340°-350°F (170°-180°C), and fry your battered zucchini flowers, turning them over halfway through.
Once they’re cooked, remove them from the oil and transfer to a paper towel. Season with salt and serve them still hot!
Enjoy right away!