My father, who was born in Italy and left it at the age of 5, never shook off the nation's famous minimalism in the kitchen. When I was growing up, he cooked zucchini blossoms for me by doing very little to them: He lightly dipped them in beaten egg and Parmesan and then shallow-fried them in olive oil. That's it.
This restraint is a beautiful thing. It creates a rich golden-yellow when flower meets yolk and makes tender petals crisp up to the most satisfying crunch.