The crisp texture of the fried flowers, especially with this filling, transports our senses directly to the peace and calm of the countryside.

Serves 4

5 zucchini flowers (male), slightly open with a 3 cm stem; sunflower oil; salad of seasonal green leaves and flowers.

For the filling: 100 g black and white Vacarisses butifarra sausage; 100 g sweet Figueras onion; thyme; 15 g sugar; 50 ml extra virgin olive oil.

For the batter: 400 ml cup water; 300 g flour; 6 g salt; 40 g yeast.

Filling
Peel and sauté the black and white butifarra sausage together without adding seasoning. Confit the onion (starting with cold oil) with the sugar and the olive oil. Once any water has evaporated, add the thyme and season with salt.Place the filling in a piping bag and fill the flowers halfway.

Batter

Mix the water, flour, salt and yeast and mix until smooth, then coat the zucchini flowers and fry in sunflower oil at 170ºC / 338ºF. Drain.

To serve
Serve hot with the seasonal greens and flowers (violets, nasturtium and begonia, etc.).