1 Fill a large bowl with ice and a small amount of water. Place a smaller bowl in the ice water and whisk the tempura batter together. 2 Heat a medium sauté pan with 1 inch of extra-virgin olive oil over medium-high heat. 3 Dip the blossoms into the batter and allow the excess batter to drip off. When the oil is at 350 degrees, gently place the dipped blossom into the batter and fry it until it is crispy and golden brown (about 1-2 minutes). Turn the blossom and fry the other side. Transfer the blossom to a paper-towel lined baking sheet. Sprinkle with salt and serve.

As seen in Joy of Kosher with Jamie Geller Magazine (Shavuot 2013) - Subscribe Now