Ingredients:

  • 12-15 Italian Zucchini Blossoms (approx. 3 oz / 85g)
  • 1 tbsp olive oil
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 cup chilled sparkling water
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 1/3 cup freshly grated Parmigiano-Reggiano
  • 2 tbsp fresh basil, chiffonade
  • 1 tsp lemon zest
  • 1/2 cup neutral oil for frying

Instructions:

  1. Gently rinse the zucchini blossoms under cool water and pat them completely dry with a lint-free towel.
  2. Lightly brush the inside of each blossom with a small amount of olive oil to assist batter adhesion.
  3. In a medium bowl, sift together the all-purpose flour, cornstarch, salt, and black pepper.
  4. Slowly whisk in the chilled sparkling water until the batter is smooth and reaches a heavy cream consistency.
  5. Fold in the grated Parmigiano-Reggiano, fresh basil, and lemon zest until combined.
  6. Heat neutral oil in a cast iron skillet over medium-high heat until it reaches 350°F (175°C).
  7. Dip each blossom into the batter to ensure full coverage and carefully place in the hot oil.
  8. Flash-fry for a few seconds per side until the crust is mahogany-colored and crispy.
  9. Transfer to a wire cooling rack and blot with paper towels to remove excess oil.