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

METHOD

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.