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6
Easy
By Rose Gray and Ruth Rogers
Published 1995
Elizabeth David’s recipe for batter is the best we know. It differs from traditional Italian batters in that it only uses egg whites and is therefore exceptionally light.
To make the batter, sieve the flour into a large bowl. Pour the olive oil into a well in the centre and slowly stir with a wooden spoon to combine the flour into the oil. Add a little warm water until the batter is the consistency of double cream. Season and let stand for at least 2 hours in a cool place.
Prepare the zucchini flowers by removing the stamens and spiky sepals.
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