Prepare mashed potatoes with a nice savoury spice: onion powder, dill, green onion, parsley, smoked paprika and salt.
Pick full and large flowers that open easily. This has to be done early in the morning as the flowers tend to wilt in the sun. Be sure to pick the "male" flowers as they are the easiest to work with. It's easy to tell the difference - the female flowers have small squashes attached.
Pipe in the potato mix:
Coat with a flour-water batter. I used buckwheat so that it's gluten free.
Fry ~375F until golden brown. Buckwheat is a darker grain, so these are fairly brown.
Drain on kitchen roll (paper towels):
Serve while still hot - otherwise they go soggy.