Heat a griddle and add a few drops of oil.
You can use a skillet too. I strongly suggest using a non-stick one.
Dip the blossoms in the batter and cook them on the greased griddle or tawa.
Flip it as the fritters starts to become crisp at the bottom. Flatten the fritters with your spatula by pressing gently.
Spray with some oil and cook it further for five more minutes.
Each fritter should take no less than 10-15 minutes to cook fully under low temperature.
Because we are using very minimal oil, cooking under low flame is the key.
In that way, it will be fully cooked and super crispy.
Serve with chutney, dressing or as a side with cauliflower rice and lentils.