1. Make sure flowers are dry. Beat together flour, cream, water, the 1/4 teaspoon salt and the pepper until smooth. Refrigerate the batter 20 minutes to several hours.
2. Pour about 1 inch of oil into a 12-inch skillet. Heat over medium high. Dip the flowers into the batter, draining off excess. Fry 5 pieces at a time, turning once or twice until they're crisp and golden brown on all sides—about 4 minutes.
3. Drain the flowers on paper towels and sprinkle them with salt. Serve hot. They can be held about an hour if spread out and not covered.
Copyright 1998 by Lynne Rossetto Kasper
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.