Clean the zucchini flowers by removing the stamen inside.
Stuff the flowers with some cubes of Mozzarella Fiordilatte.
Put the egg in a bowl and whisk vigorously.
Dip each flower in the egg and then dredge them in the breadcrumbs, repeating this operation twice.
In a large pan, heat the oil to 170-180°C (338-356 °F).
Drop each flower in the hot oil and fry until golden brown.
Drain the fried flowers on paper towel, season with salt and serve with abundant Ponti Aceto Balsamico di Modena P.G.I. Glaze.
4 zucchini flowers
80 gr Mozzarella Fiordilatte cheese