Harvest the blossoms in the early morning – only take clean ones, otherwise they have to be washed and dried carefully. Store in the fridge until use. For the sauce chop the garlic finely, combine with the rest of the ingredients and cool. For the batter seperate the eggs, beat the egg whites (this  makes the batter fluffy and later crispy). Mix egg yolks, flour and salted vegetable broth and then fold in the beaten egg whites. For the filling sauté the finely chopped onions in butter, add the chopped herbs and let it cool down. Then add the rest of the ingredients. Take the blooms off their stems, fill with 1 Tsp of the mixture carefully and twist the top.  Heat oil in a pan, pull the blooms through the batter and fry until golden brown. Drain on paper towel and keep warm in the oven at 100°C (max. 20 minutes). As side dish you can serve any fresh salads, however tomtao, green leaf salads, cucumber-cream salad or fresh string bean salad go best with it. Tips for variations: For the batter: you can also add chopped Styrian pumpkin seeds Vegans can replace the curd cheese with more herbs or add diced tofu to the filling. Instead of the pumpkin seed oil sauce you can just marinate the salads with Styrian Pumpkin Seed Oil P.G.I..