egg yolks, milk, and garlic until smooth.
Whisk the egg whites until stiff and fold
gently into the floor mixture until well
Clean the flowers carefully with a damp
cloth, gently separating the petals to make
sure the flowers are clean inside. Place a
cube of cheese along with some parsley, salt
and pepper in each.
Twist to seal. Heat the oil in a deep pan
to 350 degrees.
Dip each flower into the batter, making
sure all sides are coated.
Fry the stuffed flowers in batches about 1
minute, until crisp and golden on all sides.
Remove from the oil and drain on towels.
Serve right away.