Ingredients

• 1 cup of fresh edible flowers (I used one eye daisies, sunflowers, chive blossoms, tulsi basil, calendula)
• 1 cup white rice flour
• 1/2 cup sparkling water
• 2 cups neutral oil with high smoking point (I prefer grapeseed, safflower or sunflower oil)

Instructions

1. Collect full blossomed edible flowers. Gradually heat your oil in a large cast iron or heavy sauté pan (use a pan so that there is at least 2” of space between the oil and the sides of the pan).
2. While the oil is heating, prepare your set up. Pour sparkling water into a bowl and then scatter rice flour onto a plate. Line a separate plate with paper towels. Once oil hot, dip blossom into the water and then liberally cover with rice flower.
3. Carefully place the blossom into the oil and fry until just golden. Remove with a slotted metal spoon and place on the paper towel lined plate. Sprinkle with sea salt.
4. Serve warm with garlic toum, chutney or spiced honey. I prefer plating these with fresh blooms, so guests can see what the flower looks like fresh and compare to what it looks like fried.