Flower Fritters
Zucchini, pumpkin or dandelion flowers washed and patted dry on paper towel BATTER 3 tablespoons olive oil 1 cup plain flour sifted 1 pinch salt 1/2 cup tepid water 1 egg white oil for deep frying
Stir the oil into the flour, add the salt and water, mix well and leave to stand for two hours. When ready to use fold in the beaten egg white. Heat the oil in a deep pan. Dip the flowers one at a time, into the batter. Fry the fritters in small batches in the oil until golden.
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