Drain and rinse banana blossom. Using paper towel, dry blossoms to remove any excess water. Weigh dried blossoms, you will need 400g; discard any excess.
In a medium sized bowl, place FATE, baking powder, garlic salt, and paprika. Stir to combine.
In a small frying pan, pour oil until it measures approx. ½-1cm up side of pan. Heat to medium, until oil is gently bubbling (but not boiling).
Pour stock over dry ingredients. Using a large spoon, fold stock into ingredients, stir gently. Blend ingredients together, by rubbing the back of the spoon, against the side of bowl, to remove any lumps and produce a smooth batter.
Place approx. half of the blossoms into the batter, and coat. Carefully lower blossoms into the oil, fry approx. 2min., using a fork, flip and fry further 2min. Remove and place on paper towel. Repeat this step using remaining blossoms.
Serve hot with green salad leaves.
For super crispy blossoms, pre-heat oven to 200°C. After frying, place in hot oven 5-8min. Yummy!
Change up the flavour by replacing paprika with either tumeric, moroccan seasoning, chinese five spice and more!