If you are picking your own zucchini flowers, pick the flowers when they are a healthy size, have not yet begun to wilt and are closed. Gently twist the bottom and pull out the insides of the flower. It should come out in one piece like in the picture here.
Heat oil just to frying temperature. (Don't let it smoke! It's ready when it takes one minute to fry a cube of bread or you can see the oil start to swirl on it's own.)
In a medium size bowl, season the flour with kosher salt, fresh ground pepper, paprika and a dash of cayenne pepper.
Whisk 2 eggs in a separate bowl.
Dredge the flowers in the flour, shake off excess flour and dip in the egg.
Fry for about 2 minutes on one side and about 1 minute on the other side. (They fry very quickly so don't walk away! Fry just long enough to cook off the egg and flour and produce a crispy flower.)
Drain on paper towel and season immediately with a sprinkle of flour del sel. Enjoy hot.