Preparation 20′ – Cooking: 6′
Donna Cristina recommends savoring them with: Bardolino Chiaretto Rosé D.O.C. – Pinot Grigio D.O.C. – Malvasia Bianca I.G.P.
Ingredients for 4 persons
12 courgette flowers
olive oil for frying
Flour
Salt
For the batter
200ml cold water
200g flour type “0”
1 egg
Clean the zucchini flowers and remove the pistils without tearing the petals
In a bowl, whisk the batter’s ingredients
Lightly flour the flowers and dip them in the dough
Fry in hot oil in small amounts.
Drain and place the doughnuts on paper towels
Season with salt and serve on a serving plate
Serve warm
Vegetarian version
For the batter without the egg
200 ml of very, very cold sparkling water
200g flour type “0”
