Fried Zucchini Flowers

We sometimes give out zucchini/squash blossoms to our CSA. This recipe is quite popular in the south of France.

Yield: 4 servings

Ingredients
2 1/2 cups olive oil
2 cups all-purpose flour
2 large eggs
2 garlic cloves, finely chopped
1 handful flat-leaf fresh parsley leaves, finely chopped
8 zucchini flowers, stems removed (leave the stamens intact if possible)
Generous pinch of fleur de sel

Preparation
1. Heat 2 cups of the oil in a small saucepan set over medium-high heat until an instant-read thermometer reads between 350 degrees F and 360 degrees F (see Cook's Note). Reduce the heat to medium to maintain the temperature.

2. While the oil heats, whisk the flour, remaining 1/2 cup of oil, the eggs, garlic, parsley and 1/2 cup of water together in a medium bowl. Mix with a whisk until a thin batter is formed.

3. Submerge one flower at a time into the batter, allowing excess batter to drip back into the bowl, then slide into the hot oil. Repeat with another zucchini flower. Fry 2 battered zucchini flowers at a time until each side is golden brown and crisp, 2 to 4 minutes total. Transfer to a paper towel-lined plate and season immediately with the fleur de sel. Repeat with the remaining zucchini flowers and serve hot.