Collect some herbs that are blossoming, we used basil and fennel.
Carefully stuff the squash blossoms, we used goat cheese for its tart flavor and tight consistency.
Gradually heat some canola oil in a sturdy pot, an enamel cast iron works great. While your oil is coming up to temperature get your batter ready, in a large bowl add some rice flour and slowly incorporate sparkling water till you have the desired consistency. A loose batter will give you a delicate coating were as a thicker batter will give you a hearty crunchy one. Somewhere in the middle is perfect we feel. Play around by adding more rice flour or sparkling water. Carefully dip the stuffed blossoms and herb blossoms and fry till golden brown. As soon as they are removed from the oil, sprinkle with salt, arrange them on a platter and drizzle liberally with chili honey. Best eaten warm.
Slice some fresh or dried chills as thinly as possible, mix with honey and allow to sit for at least 1/2 hour so that the flavors develop. Usually one medium size chili like a jalepeno or 5 small ones like chili de arbol to 2 cups honey.