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 Serve |