Trim the stalk and the sepals off the bottom of the flowers. Gently open each one and remove the yellow coloured stamen carefully. Carefully wash the flowers and lightly pat them dry.
In a bowl, put all the remaining ingredients, except the oil, and mix up a batter by adding enough batter to give it a rather thinnish coating consistency u2013 think of something like the batter for tempura but just a little bit thicker.
Heat the oil in a wok and when it is ready, dip each flower in the batter and gently slide it into the oil. Fry well on both sides till golden brown and crisp. Drain on paper towels and serve warm.
These are normally served on the side with rice and lentil curry, but theyu2019re just as good with a steaming hot cup of tea.
This recipe would serve 3 to 4, but frankly speaking, I could eat them all by myself!