They are found in the region of Nice, sometimes in a bouquet, usually with a tiny zucchini.
20 zucchini flowers, 80g of flour, 1 organic egg, 10 cl of milk, cooking oil, salt and pepper.
Separate the flowers from the zucchini. Gently open the flowers from above and shake them to remove any impurities.
Pour the flour into a salad bowl, with 2 pinches of salt and a little pepper. Mix. Separate the yolk from the egg white. Add the yolk to the flour, then pour a little milk. Whisk by gradually adding the filleted milk, until a smooth dough is obtained. Beat the egg white with a pinch of salt. Add it delicately to the dough.
Preheat the oven to 100 ° C (th.3-4). Heat the cooking oil. Dip a zucchini flower upside down in the batter and let the remaining dough drip for a few moments. Dip it in the frying. Repeat for two more flowers and let them brown 1 to 2 minutes on each side. Drain the donuts on paper towels and place them in a dish. Slip them in the oven to keep them warm, time to cook all the donuts. Serve hot with a tomato coulis or a thyme artichoke delight.