Yes, you can shred them in salads or stirred into risottos. All spring-time classics. But for me, them fried is like an instant lift to a Roman trattoria.
From The Food of Italy,
Batter
- 3 egg whites
- 2 tsp olive oil
- ½ C all-purpose flour
- warm water
- ~15 blossoms for frying
- Corn or peanut oil for deep frying
- Sift flour into a bowl and stir in ¼ tsp salt. Mix in the oil then slowly add ¼~½ C warm water, changing to a whisk when the batter becomes liquid. Continue whisking until the batter is smooth and thick.
- Whisk the egg whites in a separate bowl until stiff peaks form, then fold into batter.
- Dip the blossoms in batter until all sides are coated. Drop in 350F hot oil and fry until golden brown. Turn once to fry both sides.
- Drain on paper towels and sprinkle with salt.
- Serve immediately.