16 zucchini flowers
2 eggs
1 1/2 c. flour
Salt and pepper to taste
1/4 tsp. garlic powder
1/4 c. grated Romano cheese
1/2 c. water
2 c. vegetable oil

Remove pistils (centers of flower), split flowers in halves. Place all ingredients, except oil, in a medium size mixing bowl. Beat until the mixture is the consistency of pancake batter. Add more flour or water, if necessary. Heat oil in a large frying pan. Add flowers one at a time in batter. Fry until golden brown on both sides.