Zucchini flower fritters

Open up the zucchini flowers, remove the pistils and wash the flowers under cold running water.

Beat the yolk of an egg in a bowl. Add sugar, flour and a pinch of baking powder, salt and the grated peel of the lemon. Mix with a wooden spoon and add Pure Olive Oil.

Pour on the Marsala and a little grappa, and dampen with milk sufficiently to obtain a batter of a medium consistency, while mixing carefully to avoid the formation of lumps. Then dip the zucchini flowers.

Heat a generous amount of Pure Olive Oil and fry the zucchini flowers until they are golden brown. Turn these fritters over to fully cook. Drain them off and dry them using absorbent paper. Mix them with sugar and cinnamon powder.

Serve the fritters hot.