However... the flowers I stuff with whatever sausage I want, recently it has been Italian sausage. Generally, I bake them because I have problems swallowing the breading. And now I know why. But if I was breading them, I would dip them in a simple tempura recipe prior to deep frying them.
My tempura batter is almost always on-the-go, so a package tempura would be ok, or I use about 50/50 flour and corn starch mixed with ice cold good beer like a pilsner. An ale or bock is too heavy. Salt and pepper the breading to taste, and then salt and pepper them after they are cooked, and out of the oil.. very hot.
Dang. This is making me hungry..
/johnny
How about asparagus tender stalks under a broiler while bathed in chicken broth, until just before browning , then turned over for another 2 1/2 minutes,
and the last minute under the broiler add a thin slice of smoked gouda so it lays melted over the stalks
and served while warm .