Clean blossoms by removing the staemen, and fill with the mozzarella pieces, seal by pressing the top together.
Bread the vegetables by dipping in flour, seasoned with salt and pepper, then the eggwash, and finally the bread crumbs.
Heat 1/4-inch oil in a large saute pan until very hot but not smoking, and pan fry the vegetables until golden, about 2 to 3 minutes on each side. Drain on paper towels and season with salt. Repeat until all vegetables are done. Serve with herb oil.
Combine all ingredients, season with salt and pepper
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