- 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)
- 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).
- 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.
- 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.
- 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.