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Fill a shallow saucepan with 2-inches worth of olive oil and set it over high heat.
Cook's Note: I like to use my flat-bottomed wok.
Dip the zucchini flowers, in batches, into the prepared batter, shaking off the excess.
Carefully lower the zucchini flowers into the hot oil and fry, a few at a time, until golden brown.
Remove the flowers with a slotted spoon and then drain on a paper towel.
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Baked Green Tomatoes and Zucchini
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