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Combine the feta, mint, parsley and dill in a bowl; season with paprika and taste it in case you need to add salt.
Using a spoon, fill each blossom with about one tablespoon of the feta mixture.
In a large pot, heat the olive oil over medium heat.
Combine flour and salt in a medium bowl, then whisk in water until it’s almost smooth.
One by one, dredge the blossoms in batter, shaking off the excess, gently lay them in the oil without crowding the pan.
Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total.
Transfer to paper towels to drain.
Sprinkle with sea salt and devour while hot with tzatziki and a glass of white wine!