If necessary, clean the zucchini blossoms with a rapid rinse under cold running water.

Dry them GENTLY on paper towels.

Cut the stems to about 1? long.

Cut the base of the blossom on one side only and then OPEN UP the blossom to be able to lay flat, without dividing it.

Put one (1) cup of water in a wide soup bowl and gradually add the flour through a sifter and CONSTANTLY beat the mixture with a fork until all the flour is added.

The batter will have a consistency of sour cream.

Pour vegetable or canola oil (not olive oil!!!) in a skillet up two 3/4 of the height of the pan sides.

Heat the oil to the hottest you can without burning the oil.

When the oil is very hot, dip the zucchini blossoms into the batter, coat evenly, and slip only as many as will fit loosely into the skillet.

When a golden crust has formed on one side of the blossoms, turn them over to fry on the other side until golden brown.

When both sides have a lovely golden brown crust, place the blossoms on paper towels to drain and sprinkle with salt before they dry.

Continue in the same manner until all the blossoms are fried.

Serve promptly while piping hot!