My kids absolutely love this dish as they get to pick the flowers when open, with a dish like this, even your average four-year-old can’t get it wrong. Having said that, please God don’t let them near the hot oil.

The trick to making the batter stick here is to ensure that the oil is super hot and the batter super cold. You want to shock fry these flowers as they are so fragile that if the temperature difference isn’t great enough, then they will sit limply in the pan absorbing all the grease from the frying oil.

You can also only cook them with a few hours of picking, as they won’t keep. For the batter, I like to use an egg white, which matches the delicacy of the flowers.

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Ingredients

Marrow

Zucchini Flowers

3 Eggs

Salt

Flour

Soda Water

Vegetable Oil

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Instructions

Remove the inner stamen of the flowers and place them to one side.

In a bowl over ice, whisk together 3 egg whites and a pinch of salt until they are light and fluffy. Add cold soda water and enough flour until it is barely mixed. Place in the freezer for 15 mins to chill.

Heat some vegetable oil in a pan until it is super hot. Dip your flowers in the batter and quickly fry in oil, turning until golden brown.