This was so yum!!!! My zucchini plants now make only little zucchini, they must be tired. But baby zucchini are so delicious and special, and the flowers too, that I decided to make something scrumptious, like tempura. And also to add some big basil leaves: I love leaves in tempura, but I never tried Italian basil, it was amazing!!
For the batter I used a tempura flour mix and, instead of water, a chilled Peroni Leggera beer. Using cold beer produce a crispy tempura, plus you can drink beer while you are cooking :-).
Don't overtax the batter, make sure the oil is really hot, and cook the baby zucchini first, then the flowers and the basil leaves. sprinkle with salt and serve, with more beer!
Photos and Recipes by Alessandra Zecchini ©