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 egg, and salt and pepper.
Use this mixture to carefully stuff the flowers.
Beat the remaining eggs and place them in a small
bowl. Place the flour in a small bowl and dip the
stuffed flowers first in the flour, followed by the
egg.
Heat the oil in a large frying pan until very hot
and fry the flowers in small batches until golden.
Remove with a slotted spoon and drain well on paper
towels.
Season with salt and serve hot.