The Modern Nonna

0 If you are using zucchini flowers from the garden be sure to check for any insects and run them gently under water to rinse it out if needed. Pat them dry or set them on paper towel. The best time to pick and use the flowers from the garden is in the morning when the flower has opened. Feel free to also remove the inner stem which is called the stamen if you wish.
1 Grab a bowl and add the flour, baking powder, and salt and give it a mix. Gradually add in the soda water and stir until you have the right consistency. The batter shouldn’t be too thick or too thin. It should be pancake-like and be able to coat the flowers beautifully. If it’s too thick, you can thin it out with a little bit of soda water at a time, and if it’s too thin, you can add a touch more flour.
2 In a pan with higher sides add the oil and make sure it gets hot. I like to heat up my oil on high heat and then I reduce my heat to medium-high once it’s hot. You can test and see if the oil is hot by adding a little bit of batter from your fork and if it sizzles, it’s ready.
3 Begin to dip each flower into the batter coating it well and gently shaking off some of the excess. Gently place the coated zucchini flower in the oil and continue to do the same with the rest. You will need to fry in small batches so don’t overcrowd the pan. I fry 6-7 flowers at a time.
4 Fry each one for 30-60 seconds on each side or until it has puffed up and is nice and crispy.
5 Remove them onto a plate or dish lined with paper towel and continue to fry in batches until they are all done.
6 Enjoy with some extra salt on top if needed or even a creamy refreshing dip like tzatziki.