Zucchini Flowers

20 fresh zucchini flowers
6 T. freshly grated Parmesan cheese
1 c. fine dry bread crumbs
1 T. finely chopped parsley
3 eggs, divided
Salt and freshly ground black pepper
1 c. all-purpose flour
1-2 c. olive oil, for frying

Rinse the flowers carefully under cold running water. Trim the stalks and dry the flowers carefully with paper towels.

Mix the Parmesan and bread crumbs in a large bowl. Add the parsley, 1 of the eggs, and salt and pepper. Use this mixture to carefully stuff the flowers.

Beat the remaining 2 eggs in a small bowl. Place the flour in another small bowl. Dip the stuffed flowers first in the flour and then in the egg.

Heat the oil in a large frying pan until very hot. Fry the flowers in small batches until golden, 5-7 minutes each batch. Remove with a slotted spoon and drain on paper towels.

Season with salt and serve hot.

Serves 4-6.

Adapted from Simply Delicious Vegetarian, p. 234.