Spaghetti with Lemon Sauce

In a bowl, combine flour with cornstarch and eggs and stir. Gradually stir in mineral water as needed to make a thin batter. Season with pepper and grated nutmeg and allow the batter to rest for 10 minutes.

Meanwhile, rinse the lemon in hot water, wipe dry and finely grate the peel. Cut lemon in half and squeeze the juice of one half (save remaining lemon for other use).

Boil broth, soy creamer and lemon zest in a pot. Let mixture boil until creamy, stirring occasionally with a whisk, 10-12 minutes over medium heat. Meanwhile, bring a large pot of salted water to a boil.

Rinse zucchini flowers and pat dry gently. (If you did not get single flowers, but zucchinis with flowers attached: Cut the flowers at an angle off of the zucchini and save the zucchini for another use.) Open the calyxes and carefully snip the pistils and stamens. Cook the pasta in boiling salted water according to package instructions until al dente.

Stir batter again. Heat oil in a pot: It has the right temperature when a wooden utensil held in the oil forms small blisters on surface. Drag zucchini flowers through the batter, drain briefly and fry until golden brown in oil, about 3 minutes.