They’re stuffed, and they’re deep-fried. Talk about a royal treatment. I had to succumb though; they were fresh from the garden. And they were succulent!
Ricotta, parmegianno, garlic and basil – bound together with an egg – fill each blossom’s cavity. The tips of the petals then twist together to conceal their delicious secret. They’re dipped in a batter that’s light as air, and are immediately submerged in oil. Five minutes later, they’re crisp and ready to be devoured with as much, or as little delicacy as you can fathom.
La Petite Pistache 