Open the courgette flower and remove the internal petiole.
Fill each flower with a few cubes of mozzarella. Pass the stuffed flowers in the egg, then in the breadcrumbs and repeat the operation to create a double breading.
Fry in boiling oil (330 -360 °).
Salt on the surface and glaze with plenty of Ponti Balsamic Vinegar of Modena P.G.I. Glaze.
4 courgette flower
3 oz Mozzarella cheese