In a large bowl, beat the eggs, add cold water. Add flour and whisk together until a thick batter is formed. If too watery, add more flour, if too thick add more water etc. Season with salt and pepper to your liking. Stir in the basil leaves.

Heat oil over medium high heat.

Dip the cleaned zucchini flowers 2-3 at a time in the batter and fry about 3 minutes until golden and crispy. Remove to a paper towel lined plate and sprinkle with salt.