Ingredients for pastella:
- Zucchini flowers (at least 2 per person)
- 1 ice cube
- 1 egg
- Flour 00
- Fresh sparkling water
- Extra virgin olive oil
- Salt
What you need:
- Blotting paper to place on a tray or plate
- Pan
- Pliers to rotate the leaves
- Basin to make the pastella
- Fork
Method:
- Take the basin and add 2 tablespoons of flour, an egg, and mix them together.
- Add an ice cube to cool the batter and gradually add cold sparkling water until the consistency of the pastella is light. It should stick to the zucchini flower but not completely cover it.
- Prepare all the leaves by dipping them several times in the batter. Heat the pan with oil and drop a drop of pastella into it. The oil is ready when it starts to sizzle. Fry several flowers at the same time while keeping the oil temperature low.
- As soon as the flowers turn golden brown, remove them from the pan and place them on a plate lined with absorbent paper. Add a pinch of salt to the flowers and your appetizer is ready.
Enjoy your appetizer with a nice bottle of wine and have fun!
Zucchini Flower Fried