These zucchini flowers are coated with the simplest of batters. The amount of water needed cannot be determined precisely as it will depend on the flour to some extent. Refrigerating the batter allows the flour to fully hydrate, after which it will need to be thinned with a bit more water. Cold batter also sticks to food better than warm batter. Gently scraping the battered flower on the edge of the bowl allows for the amount of batter to be controlled. The flowers should just brown slightly otherwise they can start to taste bitter. Zucchini flowers are very delicate and do not stand up well to rinsing under water so only wash them if absolutely necessary. One cup of flour will make enough batter for at least two dozen flowers.
To clean the flowers, remove the stem end by breaking the flower where it creases, about ½ inch above the stem.
Pull out the stamen and stigma.
Remove any green bits (calyx) at the base of the flower.
Lay the flowers on a tray or plate, cover lightly, and refrigerate until ready to use.
Mix the flour and the salt.
Add the water, a little at a time to the center of the flour, stirring in a circular motion with a fork to incorporate more and more of the flour.
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Keep the flour and water mixture thick until all the flour is incorporated. The stiffness of the batter will break up any lumps that might form. You can tell from the ridges in this batter that it is thick. Thinner batter will have a smooth surface.
After a thick batter is formed, continue to add water, mixing well after each addition, until the batter thinly coats the fork.
Cover and refrigerate the batter for at least one hour and up to one day.
When ready to use, thin the batter with more water until it once again lightly coats a fork.
Bring oil to frying temperature, approximately 350°F.
Dip a flower into the batter, scraping off excess batter on the edge of the bowl.
Drop the battered flower into the batter and continue to add flowers, without crowding.
Turn the flowers frequently.
Just as they begin to turn golden, remove the flowers from the oil allowing excess oil to drip into the pan.
Put the flowers on absorbent paper. Batter the next batch and put the flowers in the oil.
Salt the previous batch and serve while still hot.