Gently remove the pistil from each flower. Cut the stems to about 1 inch. Ensure blossoms are dry.

Heat 1” of oil in a 12” sauté pan over medium high until oil is hot but not smoking. It should be about 185C on a cooking thermometer. Have eggs and flour in 2 shallow soup dishes.

Dip several blossoms in the egg, let most of it drain away, then roll in flower, shaking off the excess. Fry a few minutes until crisp and golden brown on both sides. Drain on paper towels, season with salt and serve hot.

Alternatively, wear it. Sweet Baby Triffid!


100% Cotton

Chest Pocket

Classic Joe Bananas Fit

Mother of Pearl Buttons

Cold Water Hand Wash



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