• Olive oil for frying
• 1 egg
• 1 cup flour
• 1 cup water
• 1 tablespoon baking soda
• Salt
• 12 large zucchini flowers (see Note #1)
• Lemon

Heat about 2 inches of oil in a saucepot over medium-high heat.  The oil will be hot enough when you dip the end of a wooden spoon in the oil, and bubbles rise up.

Meanwhile, whisk together the egg, flour, water, and baking soda, along with a good pinch of salt.  Dredge the flowers in the batter, and fry about 2 at a time (careful not to overcrowd the pan), turning once, until puffed and golden and cooked through: about 2 to 3 minutes.  Remove to a plate lined with paper towel, and salt the beignet.  Repeat with all the flowers, and serve immediately with cut lemon wedges.