Our friend and ex-restauranteuse, Elaine, in San Francisco, gave us this recipe when we emailed her from Hobart, Tasmania, telling her about the abundance of fresh zucchini flowers at the Salamanca Farmers' Market.
Hi Dorothy. Lucky you, Zucc. flowers!
(It was winter in San Francisco at the time.)
- 2/3 cup all purpose Flour
- 1 cup Water
- Olive Oil or Vegetable Oil, enough to come 3/4″ up the side of your frying pan.
- Put 1 cup Water in a soup plate and gradually add the Flour, sifting it and constantly beating the mixture with a fork until all the Flour has been added. Batter should have the consistency of sour cream.
- Heat the oil in the skillet over high heat.
- When the oil is very hot, dip the flowers into the batter, and slip only as many as will fit loosely into the skillet.
- When a golden crust has formed on one side, turn them over.
- When both sides have a nice crust, transfer the flowers to paper towels to drain, and sprinkle with Salt.
- Serve piping hot.
- The secret is to work quickly.
Love ya Elaine