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!
Classic Joe Bananas Fit
Mother of Pearl Buttons
Cold Water Hand Wash