Combine the amaretto and vanilla in a bowl and soak the flowers in the mixture for at least 30 minutes.

In a separate bowl, combine the flour, lemon zest and salt.

Whisk the egg yolks in a small bowl and add the almond milk, then mix into the dry ingredients.

With a hand mixer in a medium bowl, beat the egg whites into stiff peaks, and fold it into the rest of the batter.

Heat the vegetable oil in a cast iron skillet over medium-high heat.

Dip the flowers into the batter, holding them by their stems and shake them gently as you remove them to get rid of excess batter. Place them into the hot oil one at a time and turn them over after about 1 minute or are golden brown on one side. Cook for about 1 minute more on the other side, then transfer to a paper towel. Do this until all of the flowers are fried.

Sprinkle with powdered sugar and serve immediately!