Stuffed & Fried Squash Flowers

10squash flowers
2 medium potatoes
2 zucchini
1 egg
2 tbsp. grated Parmigiano-Reggiano and Grana Padano
1 tbsp. extra-vergine olive oil
marjoram
salt and pepper
1 clove garlic (if desired)

Preheat the oven to 400° F. Boil, drain and peel the potatoes. Pass them through a sieve and put the pure' in a bowl. Scald the zucchini and pass them through a sieve or mash with a fork. Add them to the potatoes, along with the egg, grated Parmesan and oil. Season with marjoram, salt and pepper. A chopped clove of garlic can be added to the filling, if desired. Mix thoroughly and stuff the flowers. Fry the flowers in boiling oil, then drain them, put them in a baking dish and bake in a 400° F. oven for 10 minutes before serving.