Step 1

Mince a sprig of mint leaves and half a clove of garlic.

Step 2

Mix them with the yogurt, adding the juice of 1/2 lemon, some extra-virgin olive oil, salt, and pepper to make the yogurt sauce.

Step 3

Clean the squash flowers, removing the stems and pistils.

Step 4

In a bowl, mix the flour, potato starch and chickpea flour with 3/4 cup plus 1 tablespoon very cold water.

Step 5

Add a few ice cubes to keep the mixture cold.

Step 6

Dip the squash blossoms in the batter and fry them in peanut oil heated to 350°F. Salt to taste and serve immediately with the yogurt sauce.