Egg-Free Fried Zucchini Flowers with Vegan Pesto

Ingredients

• 12 large Zucchini Flowers
• 1 cup All-Purpose Flour
• 1/4 cup Cornstarch
• 1 cup Sparkling Water
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 cups Vegetable Oil
• 1/2 cup Vegan Pesto

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Gently rinse and dry the zucchini flowers, being careful not to tear them.
2. 2In a bowl, whisk together the flour, cornstarch, salt, and pepper.
3. 3Gradually add the cold sparkling water, whisking until a smooth batter forms.
4. 4Heat the vegetable oil in a large pot or deep fryer to 175°C.
5. 5Dip each zucchini flower into the batter, making sure it's fully coated.
6. 6Carefully place the battered flowers into the hot oil, a few at a time.
7. 7Fry for 2-3 minutes per side, or until golden brown and crispy.
8. 8Remove the fried flowers with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
9. 9Serve immediately with vegan pesto for dipping.

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