- Vegetable oil, for frying
- 2 large egg yolks
- 1 cup ice water
- 1 cup all-purpose flour
- 12 zucchini flowers with stems
- Kosher salt and freshly ground black pepper
Pour 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F.
In a deep mixing bowl, lightly beat the egg yolks and pour in the ice water; mix to combine. Add the flour and continue to mix until the batter is the consistency of heavy cream. Dip 2 zucchini flowers at a time in the batter to coat completely, letting the excess drip off. Fry the flowers in the hot oil for 2 minutes until crisp and golden brown. Drain the fried flowers on a platter lined with paper towels, season with salt and pepper while they are still hot. Repeat with the remaining zucchini flowers.