2 1/2 cups olive oil
2 cups all-purpose flour
2 large eggs
2 garlic cloves, finely chopped
1 handful flat-leaf fresh parsley leaves, finely chopped
8 zucchini flowers, stems removed (leave the stamens intact if possible)
Generous pinch of fleur de sel
To test the oil's temperature without using an instant-read thermometer, simply add a cube of white bread to the oil. If the bread browns within 15 seconds, the oil is at the perfect temperature to fry the battered zucchini flowers.
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