Method

• Cut off the stringy tip from the flower end, and trim off the very bottom of the stem end
• Cut each scape into desired length
• Fill a heavy pot with canola oil
• While the oil is heating, line a sheet pan with paper towels and set aside
• Place two egg yolks in a medium-sized mixing bowl
• Mix the yolks with two cups of cold water
• Add one-quarter cup of ice cubes
• Add two cups of flour
• Using chopsticks, stab at the flour to combine it with the liquid until a loose, lumpy batter forms, about thirty seconds
• Do not whisk, and do not use a fork -- the batter should be barely mixed with pockets of dry flour visible
• The liquid will be the consistency of heavy cream
• Dip a scape into the batter, then gently lower into the oil
• Repeat
• It is important not to overcrowd the pan
• Cook until the batter turns golden brown, 1 to 2 minutes’ total
• Remove the scapes from the oil using and place them on the paper towel-lined tray to drain
• Season with a pinch of salt and a sprinkling of zhater, then repeat the dipping and frying with the remaining scapes
• Serve immediately with the aioli