In a medium-sized bowl, mix together all the dry ingredients, except the basil, until well-combined.
In another bowl, whisk together all the wet ingredients – once well-combined, whisk the wet ingredients into the dry ingredients. (This should give a consistency that isn’t too thick, but that also is not runny – if too thick, add a little bubbly water 1 tbsp at a time; if too runny, ass a little flour, 1 tbsp at a time).
In a heavy-bottom pot, heat up the canola oil for frying (don’t make it too hot, you don’t want to burn the flowers – you can test the oil by dropping some of the batter in; if it floats to the top right away, the oil is ready. The oil should never bubble).
Dip each flower into the batter to coat entirely, letting the excess drip off.
Carefully place the flower into the oil – fry, flipping sides halfway, until lightly golden and cooked through.
Like a baking sheet with paper towel (optionally, place a wire rack on top of that), place the cooked flowers on top, to drain the excess oil.
Sprinkle with coarse salt right away and serve immediately.
Keyword fried, italian cooking, squash blossoms, zucchini flowers,