At this time of year, you can get zucchini blossoms from farmers’ markets, specialty grocery stores or friends’ gardens.
Vegetable oil, for frying
1 cup all-purpose flour
1/4 cup grated high-quality Parmesan cheese
1/2 tsp salt
1 cup club soda or mineral water
12 large zucchini flowers
Coarse sea salt, to taste
Heat approximately 2 inches of vegetable oil in a medium saucepan over medium heat until temperature comes up to 350 F. Meanwhile, combine flour, cheese and salt in a mixing bowl, and add bubbly water in a steady stream, whisking or beating with a fork to get rid of lumps. Batter should be the consistency of thick cream.
Dredge blossoms in batter, allowed excess to drip off, and fry, a few at a time, in hot oil, turning once to lightly brown both sides. Remove with a slotted spoon and drain on a paper towel-lined plate.
Repeat until all blossoms are fried, sprinkle with coarse sea salt and enjoy.