A light batter with sage that compliments the zucchini blossoms well and only calls for a sprinkle of sea salt on top before serving. No stuffing or dipping necessary!



50 g of type 00 flour

2 tsp of extra virgin olive oil

1/3 cup of sparkling water

3 large sage leaves (like those pictured above), finely chopped

Pinch of sea salt, more for after frying

3 egg whites

Sunflower Oil, for frying

Up to 20-25 zucchini blossoms



In a medium-sized bowl, combine flour, pinch of salt and olive oil together;

As it begins to crumble, whisk in carbonated water until smooth and thickened;

Allow the mixture to sit for several minutes;

Heat the sunflower oil over medium-high heat in a small pot;

Mix in the chopped sage and then slowly add the egg whites;

Continue to whisk the mixture for 5 minutes;

When the oil is ready, drop a dab of the dough in to see if it puff and goldens, dunk and coat the zucchini blossom and place it in the hot oil. Make sure to turn sides of the blossom while frying and then remove when almost golden and place on paper napkin covered plate. Sprinkle with sea salt;

Repeat for each blossom, you can fry several at a time; and

Serve immediately while hot.