Fried Zucchini Blossoms

This may be my favorite summer hors d'oeuvres - it's crispy and light and flavorful and just tastes like summer. It's also pretty. You can actually often find zucchini blossoms at the Union Square Green Market, but I picked these from my garden. (Don't pick too many or you won't get any zucchini!) The light batter makes the flowers fry up to be crispy but not at all heavy. Some people stuff the blossoms with ricotta or mozzarella etc, but I think they're perfect plain. If you can get some zucchini blossoms, try this!! They're amazing.

Ingredients:
zucchini blossoms, with one slit made down the side
flour

water
kosher salt
oil

Directions:
Mix flour and water until you have a thin batter about the thickness of cream. Heat a pot or pan with about an inch of oil (can use a small sauce pan). When a drop of batter sizzles in the oil, it's hot enough. Dip one zucchini blossom in the batter until it has a thin coating of batter on both the outside and inside. Drop it into the oil and turn once or twice until the blossom is crispy. Drain on a paper towel and sprinkle with salt. Start with the next blossom until you're done.