Stuffed Zucchini Flowers

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16 fresh zucchini (courgette) flowers

3/4 cup flour

3 large eggs

Salt to taste

1/4 cup milk

6 ounces mozzarella, chopped

3 tablespoons drained capers

1 oven-dried tomato chopped

1 tablespoon chopped fresh basil

Vegetable oil for deep frying

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