Instructions

1. Gently remove the stamen from each flower and shake off any dirt.
2. Fill a shallow bowl with water. Slowly add flour, stirring with a fork. Keep adding flower until the batter is the consistency of crepe batter. In other words, very runny pancake batter. Add a pinch of salt, stir and let rest for 15 minutes.
3. When ready to cook, heat about 2 inches of olive oil in a frying pan.
4. Dip each flower in the batter, and let excess drip off. Place gently into pan with oil, and fry. Don’t over crowd. After a few minutes, turn and cook on the other side. They should be golden and take a total of 4 to 5 minutes tops.
5. Place on paper towels to drain, sprinkle with salt and serve.