At the moment I am visiting my family in Italy and I take the opportunity to post this simple but highly addictive, beginning of summer recipe… yum 😀
Prepare a light batter with beer, some sea salt and all-purpose flour. The consistency should be somewhat liquid but not to runny.
In a large pan, heat some oil over medium-high heat. When the oil is hot enough, one by one, dredge the blossoms in batter, shaking off the excess. Gently plunge them in the oil, without crowding the pan. There should be enough oil to entirely cover the blossoms.
Flip once and cook them until they are golden brown. Transfer to paper towels to drain. Sprinkle with sea salt and enjoy !
Before frying, zucchini blossoms could also be stuffed with cashew cream, recipe here.