Simmone Logue's zucchini flowers in tempura batter
6 zucchini flowers
50g corn flour
150g plain flour
2 free range eggs
400ml iced water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Sift the flour and cornflour together. Beat eggs with iced water and salt. Add the flour and stir quickly with a fork. Don't worry about the lumps; with tempura batter, lumps are good!
Heat 3cm of good olive oil in a shallow saucepan until a piece of bread fries quickly and becomes golden brown.
Roll the flowers in flower and dip in the batter. Fry for about 4 minutes until golden and crisp. Sprinkle with Maldon salt and serve with a cheek of lemon on the side.