Zucchini Blossom Beignets in Sparkling Water Batter

What you need

• 12 zucchini blossoms, male flowers, stems left on
• 120 g (1 cup) all-purpose flour
• 1/2 tsp fine salt
• 1 large egg
• 180 ml (3/4 cup) cold sparkling water
• 500 ml (2 cups) neutral oil, for deep frying
• 1 lemon, cut in wedges, for serving
• flaky salt, for sprinkling

Method

Restated from the original video

1. 1

   Open each blossom gently and pull out the stamen or pistil. Shake out any dirt and check for insects.

2. 2

   Rinse the blossoms very briefly and pat them dry on a towel.

3. 3

   Whisk the flour and fine salt in a bowl. Add the egg and sparkling water and whisk until the batter is like thin pancake batter. A few small lumps are fine.

4. 4

   Let the batter rest for 10 min.

5. 5

   Pour the oil into a heavy pot to a depth of about 4 cm and heat it to 180 °C (350 °F).

6. 6

   Hold a blossom by the stem, dip it in the batter and let the excess drip back into the bowl.

7. 7

   Fry 3-4 blossoms at a time for 2-3 min, turning once, until puffed, crisp and pale gold.

8. 8

   Lift out onto paper towels and sprinkle with flaky salt right away.

9. 9

   Serve hot, with lemon wedges.

Imported from ricettemania.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.