1 Wipe the flower clean and remove the pistil inside, then place it on a plate.
2 Prepare your frying batter: pour the flour into a bowl, make a small well and add salt, pepper, the egg yolk and olive oil, then whisk in the milk and chopped parsley. Whip the egg white until stiff peaks form and fold it into your mixture with a spatula, cutting and lifting gently.
3 Heat your oil to 300°F (150°C).
4 Carefully grab a flower by the zucchini stem, then dip it head down into your batter, then fry them 4 at a time in the boiling oil and remove them as soon as they turn golden. Place them on paper towels.
5 Arrange on a plate with a light tomato sauce with a little kick to it (ketchup works if you want). You can serve them warm as an appetizer or as a main course with garnish (for example pan-seared shrimp like in the photo). You can also make fried onion rings using this recipe, by dipping them in the frying batter and then in the hot oil. You can also use this batter to make goujonettes (about 4 cm) of sole, turbot, whiting or tilapia.
On the Côte d'Azur, Nice-style kitchens stuff these fritters with shrimp or fresh anchovies before battering. In Provence, they serve them plain with just a squeeze of lemon. Two schools of thought: the lighter version from the Var region, the richer version from the Riviera. Choose based on what you find at the market that day.
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