12piecesfresh mozzarella cheese (about ½-inch wide and 1 ½-inches long)
¾cupall purpose flour
¼teaspoonfreshly cracked black pepper
Additional salt, for sprinkling fried flowers
Fresh lemon wedges
Add 3 inches of oil to a heavy bottomed pot or Dutch oven. Heat the oil to 375°F.
While the oil heats, remove the stamens from the zucchini flowers and place a piece of mozzarella in the bottom of each flower.
In a large mixing bowl, lightly beat the egg yolks. Add the water and mix to combine.
In a small bowl, combine the flour, cornstarch, salt and pepper. Add this to the water and egg yolk mixture and mix until it has the consistency of heavy cream (you may need to add 1-2 additional tablespoons of ice water to reach the desired consistency).
Dip 2-3 zucchini flowers at a time in the batter, using a fork to roll them around to coat them evenly. Let excess batter drip off before adding them to the oil (I used some tongs to transfer from batter to oil). Fry them for 2-3 minutes until crisp and golden brown (they will not get very dark). Remove them from the oil and transfer to a paper towel-lined dish. Sprinkle with salt while hot. Continue this process until all the flowers are fried. Enjoy immediately with a squeeze of fresh lemon juice on top.