Ingredients
12 zucchini blossoms
2 eggs, lightly beaten
½ cup white unbleached flour
2 tablespoons Romano cheese
1/8 cup olive oil
Kosher salt for sprinkling
Lemon wedges
Preparation
Set out a work surface next to the stove top with a bowl for the flour and cheese mixture and another bowl for the beaten egg. Heat olive oil in a large skillet on medium high heat. Dip each blossom carefully in flour, then egg and back into the flour. Place in the skillet and cook for a few minutes on each side until golden. Drain on paper towels and serve with a squeeze of lemon, ketchup or even tempura sauce.
