For the batter, work the flour with the liquid and egg until smooth.
Remove the flower stalk from the zucchini flowers and score each flower three times lengthwise.
Heat the oil in a saucepan to about 160 °C. Pull the blossoms through the batter one by one and bake for 1-2 min until done.
Drain, sprinkle with salt and serve warm.
Delicious entrée, or possibly as an accompaniment to fish and poultry.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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