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Add the florets, salt and pepper. Cook until the onion is golden brown, about 3-4 minutes, until tender, 3 to 4 minutes now, then add the flour. Blend and toss the bowl with the water as needed or until you have a finished batter and liquid. Meanwhile, whisk together the flour, parmesan and salt and refrigerate until very cold. In a stainless steel bowl, whisk together the dried tomatoes, corn, flour, and salt.
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Add the eggs, the flour, salt and pepper,