For the batter:
1 cup self-raising flour
1 cup beer or soda water
1 egg white, whisked
8- 12 flowers
Vegetable oil for frying
A handful of fresh mint leaves, finely sliced
1 lemon zest and juice
Handle the flowers gently and check inside and out for any stray bugs and remove the stamen.
Mix the first 3 ingredients for the batter together in a bowl. Whisk the egg whites until firm and fold into the batter.
½ fill a large heavy-base fry pan up with oil until it reaches 180C or until a small cube of bread immediately bubbles.
Dip each courgette with its flower into the batter, and fry in the oil until crispy and golden brown. Drain them on kitchen paper, then place them on a serving plate, sprinkle with salt, and mint.
ZUCCHINI FLOWERS – the female flower is a brilliant golden blossom which is attached to the end of the emergent zucchini. The male flower grows directly on the stem of the zucchini plant. Both flowers are edible.