This year's harvest is looking small...with only a few babies so far....but what to do with the blossoms? So I turned to frying....
I gently cleaned the blossoms and then chopped some fresh mint from my deck.
I mixed some ricotta, chopped mint, salt And pepper and a bit of nutmeg.
I made a batter as suggested in the above link, gently closed the stuffed blossoms with a gentle twist. I then dipped them in the batter and put them in the frying pan where the olive oil was ready to fry up these babies.
To be honest, I didn't expect much. I always thought edible flowers were sort of bs betas they were frying, they let off a lovely flowery smell (I was surprised! ). Ad when I bit in to them, they left a sweet flowery aftertaste I my mouth. My daughter liked the batter and the flower, but not the cheese; my son liked the cheese but not the rest.