Crispy Zucchini Blossoms

I was seduced into buying these from the farmer’s market – They looked so pretty! – So I then had to find a recipe for them. It seems most recipes call for them to be fried, or stuffed and fried. They are delicious this way, I must admit. We ate them before they even reached the table. However, if any of you have any recipes for zucchini (courgette) flowers that don’t require frying, please post a link below. Thanks!

This is adapted from Bon Appétit. I halved the recipe having only one bunch of 13, instead of the two they required. I used Peak Organic beer because it was cheap and organic. It doesn’t taste bad, either. And it’s from the UK.
Ingredients:
1 bunch zucchini flowers, stamens removed (about a dozen)
3/4 cup unbleached white flour
6 oz beer
1/2 tsp salt
Ground rock salt for sprinkling

Oil for frying. I used olive oil. Bon Appétit calls for vegetable oil

Sieve flour into a bowl. Whisk in the beer, gradually reducing lumps. Be careful not to overwhisk.

In a wok or frying pan, heat up oil until very hot.

Dredge flowers in the batter until nicely coated. Allow excess to drip off, then lay in the hot pan. Do not overcrowd the pan. Turn once, until golden on each side.

Remove with slotted spoon and allow to drain on kitchen paper. Sprinkle with salt.

Frying the flowers.