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Before starting this Tempura Courgette Flowers recipe, make sure you have organised all the necessary ingredients.
Mix the tempura powder with cold water.
The mixture should be runny, similar to the consistency of a crepe batter. Season with salt, ground pepper and tabasco.
Dip the courgette flowers in the tempura batter.
Place the flowers in a deep fryer, heated at 180°C.
Cook for a few minutes on each side.
When cooked, remove with a skimmer and drain on a paper towel.
Serve with a spicy homemade mayonnaise.