 |
| 1. Buy Blossoms from the Jean Talon Market |
 |
| 2. Make a filling. This one is couscous with zuchhini, peppers, onions and spices. |
 |
| 3. Spread Petals open carefully to create receptacle for filling |
 |
| 4. Gently fill flower with filling |
 |
| 5. Use the petals as ties to seal the package. Very carefully combine 2 petals together to create 1 tie to create an even number of "ties." |
 |
| 6. Pull tight very gently. |
 |
| 7. The filled and sealed blossom! |
 |
| 8. Repeat step for entire package. Then coat in mixture of flour and water. |
 |
| 9. Heat oil in a saucepan and fry batter-coated blossom until golden brown. |
 |
| 10. Serve hot and crunchy with dipping sauces! |
 |
| A seasonal spring meal of Morels, Fiddleheads, Fried blossoms, and greenhouse tomatoes!! |