Deep Fried Zucchini Flowers

If you have grown zucchini in your garden, you have probably noticed the delicate blossom that is attached . For years I have never given much thought to saving these tender morsels, let alone preparing them as a side dish...wrong! My dear friend Viv, who lived in Firenze for a few months last year, raved and raved about how delicious this flower was to eat. I have had them prepared many ways in France, but not in a traditional Italian manner.
The courgette flowers appear in a steady stream while they are growing. Choose only the firm bright yellow and the most fresh for frying. Before frying, check to see there are no little visitors living inside the flower. Trim each flower so that you have enough to hold on to while you are dipping .


BATTER FOR COURGETTES

3 egg whites
3 tablespoons olive oil
1 3/4 ounce of plain flour
10-12 flowers
oil for the frying process
1/4 teaspoon of salt
1/3-1/2 cup warm water


Take out your favorite wooden spoon and get ready! Start by sifting the flour with the salt. Stir in the oil and gently add the water.. ..Now you will need to use a small whisk to blend until the batter is thick, no lumps and smooth. In separate bowl, use a clean whisk and whip the eggs until they form soft peaks and gently fold into the batter. This is easy, right?

Heat your oil, canola will do well. Do not let the oil smoke. If the oil is really hot ,the flowers cook too fast. After dipping the flowers in the batter and coating both sides, cook until golden brown. Turn once. Use a slotted spoon to remove from cooker. Drain on paper towels and serve immediately. Sprinkle with salt for personal flavor. If you enjoy a more hearty effect, the flowers can be stuffed with an endless variety of cheeses. Gently stuff with cubes of cheese before covering with batter. Now, find your favorite bottle of white wine and pour yourself a glass or two!