Recipe for Zucchini Blossom Tempura with Saffron

Wash the zucchini flowers and dry them thoroughly with absorbent paper. Carefully remove the pistil inside with a knife to avoid any bitterness.

Let the saffron steep in a thimble of water for a few minutes. Whip the egg whites until stiff using a whisk or a mixer. In a separate bowl, beat the 3 whole eggs. Season with salt and pepper. Add the flour and then the water to achieve the consistency of thick pancake batter. Gently fold in the whipped egg whites and the infused saffron.

In a pan, heat the frying oil. Dip the zucchini flowers in the tempura batter and fry them in the oil. Cook until golden brown and turn them over. Once cooked, remove them and let them drain on paper towels.

To finish, in a mixing bowl, whisk the egg yolks with 2 tablespoons of cold water. Place over a double boiler and continue whisking while incorporating the reduced white wine and saffron. Pour the emulsion into 4 plates and distribute the fritters. Sprinkle with finely chopped chives and serve immediately.