Zucchini flowers in tempura batter

Zucchini flowers in tempura batter

Naughty but so tasty!!

6 zucchini flowers

50gms corn flour
150gm plain flour
2 free range eggs
400ml iced water

Wash & trim stalks at the base of flowers.

To make batter:
Sift the flour & corn flour together. Beat eggs with iced water & salt. Add the flour and stir quickly until the lumps disappear. Extra water maybe added to keep the batter light. Pour Olive oil into large saucepan 3cm deep or heat deep fryer to 170°C Roll the flowers in flour & dip into your batter. Cook for approximately 4 mins, ensure the batter maintains light color.