Fried courgette flower with Ponti Balsamic Vinegar of Modena Glaze

Open the courgette flower and remove the internal petiole. Fill each flower with a few cubes of mozzarella. Pass the stuffed flowers in the egg, then in the breadcrumbs and repeat the operation to create a double breading. Fry in boiling oil (330 -360 °). Salt on the surface and glaze with plenty of Ponti Balsamic Vinegar of Modena Glaze.