Sift flour into bowl. Stir in ¼ tsp salt.
Mix in olive with a wooden spoon.
Slowly add ⅓ – ½ cup warm water.
Change to a whisk when the flour becomes liquid.
Continue whisking until batter is smooth and thick.
In a separate bowl, whisk egg whites until peaks form.
Fold into batter.
Gently shake each flower to be sure it is clean and insect free.
Trim stem of each flower leaving at least ¾ to 1 in 0n end so you have something to hold onto when dipping into the batter.
Heat deep-frying oil. Don’t let the oil get too hot.
Dip one at a time into the batter coating both sides
Fry flowers in batches until golden brown turning once.
Drain on paper towels and serve immediately with lemon wedge and a glass of white wine.