Vegetable oil 1 1/2 l, or sunflower
Flour 90 g
Salt 1/2 tsp
Water 150 - 175 ml, sparkling, chilled
Zucchini flowers 12, sometimes called blossoms
Sea salt flaked
Radicchio leaves to garnish
Heat the oil in a large, heavy-based saucepan to 180°C using a kitchen thermometer to accurately gauge the temperature.
Whisk together the flour and salt in a mixing bowl.
Slowly whisk in enough sparkling water to make a pourable batter; it shouldn't be totally smooth.
Dip the zucchini flowers into the batter, letting the excess drip off.
Deep-fry 2-3 at a time until golden and crisp, about 2-3 minutes.
Remove from the oil and drain on kitchen paper.
Season with a little flaked salt.
Repeat step 3 for the remaining zucchini flowers.
Serve hot with a garnish of radicchio leaves.