Perishable and very delicate, the blossoms of the zucchini are delicious. They must be collected, cooked and consumed in a very short time frame.

    For about 8 people:

    20 zucchini blossoms
    vegetable oil for cooking
    1 cup of sifted flour
    1 cup of water

    Wash blossoms with cold water
    Dry on kitchen towels (paper towels are fine)
    Cut the bottom of the blossom and spread out flat

    Place 1 cup of water in a bowl
    Add the sifted flour gradually with a Wisk or fork until all flour is included (the consistency is like sour cream)
    Heat the oil in a skillet
    Place the open blossom into the batter and then into the skillet
    When blossom is golden, flip to the other side and get that saide golden
    Transfer to paper towels
    Continue the process with all blossoms

    Add salt