Preheat the oven to 180°C. Cut potatoes into medium-size chunks, gently cover in oil and sprinkle with salt. Place potatoes on a baking tray layered with baking paper, and bake for around 45 minutes.
Make a batter - in a medium-size bowl, mix 125ml cold water with 1tbsp lemon juice, 3/4 cup flour, 1/2tsp baking powder and 1tsp turmeric. Place in the fridge and cool for 1 hour - this will help to achieve the desired texture.
To make the coating, mix 1/2 cup flour, 1tbsp nori flakes, 1tsp dill and 1/2tsp salt in a wide and shallow bowl.
Drain the banana blossom with a sieve.
Cover all of the banana blossom thoroughly in the coating.
Heat the oil up in a big frying pan.
Dip the banana blossom into the batter, put it carefully into the oil and cook for around 5 minutes until the batter is golden. Drain excess oil on kitchen towel.
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