Copyright photo : Laura Jonneskindt
Flour : 100g
Milk : 10 cl
Eggs : 1
Baking Powder : 1 teaspoon
Place the flour, salt and baking powder in a mixing bowl. Add the egg and mix with a wooden spoon. Stir in the milk gradually.
Preheat the fryer.
Rinse and dry the courgette flowers and remove the pistil using a knife.
Dip the flowers one by one in the batter and then drop them into the hot oil. Cook for 2 minutes until they are lightly golden.
Transfer to a plate covered in kitchen roll before serving warm with a sprinkle of salt flower.