Wait till you see what the Guerrieri trio turn the tail end of summer into.
Sauté some onions with a splash of olive oil till golden.
Add a good amount of cut up crimini mushroom and continue to cook 5 min .Season with salt/pepper.
Add a good amount of ground beef and continue to cook till "all the red" is gone stirring from time to time - add some bread crumbs and chopped parsley. Add a good amount of grated parmigiano to meat mixture-this will act like natural glue, so add enough.Taste for seasoning- allow to cool down.
Clean the zucchini blossoms by removing the stems and the interior pollen.Open the blossoms and lay them flat on a working table. Fill with some stuffing, top with more parmigiano and roll. Repeat /put aside.
In a large bowl , break about a dozen eggs ( depending on the amount of blossoms) and continue to gradually add some flour during the whipping to thicken the eggs a bit-like tempura. Whip well to remove any flour lumps and season with some fresh chopped rosemary .
Chefs note: flour lumps disappear as it thickens. Don't worry if it gets to thick the beer is used next to make the mixture more thin.
Gradually fold in about 1/2 bottle of beer ( you need to eye this , the batters end result should be a bit thicker than yogurt drinks)
Heat a good splash of veggie oil or corn oil. Pass the stuffed blossoms through the eggs and begin to fry on med heat / all sides till golden .
Chefs note:Try making your favorite stuffing . Modify and make it completely to your tasting. If you can't have eggs use flour and water till batter gets super thick - then add the beer . If alcohol is a no , use carbonated water- might need some extra seasonings.