Zucchini Flower

Of extreme fragility, the zucchini flower is an ephemeral botanical marvel. Handling it requires the delicacy of a goldsmith. The receptacle of the flower is traditionally used to encapsulate light stuffings (fish mousseline, whipped herb ricotta). Cooked as a fritter via a flash fry at 180°C in an ice-cold tempura batter, the thermal shock causes a violent expansion of water vapor, setting the crust in absolute crunchiness while steaming the flower in seconds.