Ingredients

• 8-10 finely chopped zucchini blossoms (rinse them first)
• 1 tea cup flour
• 1/2 cup of self raising flour
• 1 spoon olive oil
• 1 medium onion, diced
• 1 spoon finely cut dill
• 1 spoon finely cut spearmint
• 1 spoon finely cut parsley
• Salt
• Pepper
• 1,5 tea cup water

Instructions

• Mix all the ingredients well in order to prepare the batter. Heat olive oil in a frying pan and drop spoons of the batter.
• Fry on both sides until the rissoles become lightly brown.
• Remove from the frying pan and place them on a platter, which on top of an absorbing kitchen paper.
• Serve immediately.