Carefully remove the stems from the inside of theflowers.
In adeep pan, mix the filling ingredients well and with a small spoon we fill theflowers.
Leaving a little margin on the edge, which we press tomake a nose and put in the fridge.
Inanother deep bowl put the ingredients for the batter.
Keepingsome flour for the flowers and put in the fridge to freeze well.
Our porridge should not be tight but thin.
Putthe olive oil in a deep frying pan to burn well.
Sprinklethe flowers with the flour we kept, pass one by one through the batter and fryuntil crispy.
It is served hot.
In a small deep saucepan put the sauce ingredients alltogether to boil.
When they have boiled very well, we pass them through a blender to become anointment.
Put some of the sauce in a bowl and dip our flowers.