In his new book, The Broken Heart Diet, author Tom Formaro takes readers on an entertaining roller-coaster ride through food and love. The son of a Sicilian immigrant and a first-generation Italian-American, Tom Formaro is not only a writer but also a drummer and proud father. The Broken Heart Diet is largely based on Tom’s kitchen experience. He has published short stories and is also the co-author of a children’s book, Alfonso, the Christmas Pumpkin. After 14 years in the San Francisco Bay Area, Formaro now resides in Des Moines with his wife and beautiful daughter.

Here, Formaro shares his own family’s recipe for Fried Zucchini Blossoms, a fun and delicious summer treat:

Fried Zucchini Blossoms

  • 12 zucchini blossoms
  • 2 beaten eggs
  • 1 cup all-purpose flour
  • 1 cup of grated parmesan (freshly grated preferred)

1. Carefully rinse the blossoms
2. Set up three shallow bowls or plates; one for the eggs, another for the flour, and the third with the grated parmesan
3. Prepare a large fry pan by pouring in a good amount of canola (or other) oil – enough to make it about half an inch deep. Heat to medium. You’ll do about 6 blossoms at a time, depending on the size of your pan.
4. Dip and roll each blossom, first with the flour, then the egg, then the parmesan
5. Place the blossoms in the oil, and fry each side until they are golden brown.

Drain some of the oil by placing the cooked blossoms on a plate with a paper towel. And enjoy!