Vegetable oil, for deep-frying
1 1/2 cups soft goat cheese
1/2 cup grated Parmesan cheese
1 bunch flat leaf parsley, chopped
1 bunch chives, chopped
8 zucchini blossoms, stamens removed
1 1/2 cups all-purpose flour
3/4 cup dry white wine
2 to 3 tablespoons extra-virgin olive oil
1 garlic clove, smashed
1 teaspoon fresh oregano leaves, chopped
Crushed red pepper flakes
1 pint cherry tomatoes, halved
2 large zucchini, julienned
One 4-ounce block Parmesan cheese
2 cups arugula
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