Mix all the ingredients together, carefully open one flower at a time, placing around a tablespoon of the filling inside- don’t be tempted to overfill. Then gently twist the flower closed again. A small piping bag would be a good way to do this if you have one available.
Refrigerate the flowers for about 10-15 minutes while you get the egg mixture together.
Lightly beat the eggs and add in milk, flour, cheese, and mint. Mix well. Egg Mixture should be about pancake mix thickness.
Heat a large sauté pan and then add about 1/4 inch of cooking oil to the pan.
Dip the courgette flowers in to the egg mixture, shake off any excess egg and place into hot oil, continue the process till you fill the pan- without overcrowding.
Fry each side of the flower until golden brown, about two minutes on each side, being careful not to overcook them.
Place finished flower on paper towels to drain off any excess oil.
Serve sprinkled with grated Romano cheese, sea salt and black pepper.