Fried Stuffed Zucchini Flowers

Ingredients

• 12 Zucchini flowers
• 150 g Mozzarella
• 6 Anchovy fillets
• 120 g All-purpose flour
• 180 ml Sparkling water
• 1 pinch Salt
• 500 ml Vegetable oil

Steps

1. Gently clean the zucchini flowers: remove the inner pistil and any green stem at the base.
2. Rinse under a trickle of water and pat dry carefully so they don't tear.
3. Cut the mozzarella into sticks and let them drain a few minutes on paper towels, so they release less water while cooking.
4. Gently open each flower and insert a stick of mozzarella and half an anchovy fillet.
5. Close the petals by twisting their tips together.
6. Make the batter: pour the flour into a bowl with a pinch of salt, add the well-chilled sparkling water a little at a time, whisking until you have a smooth, lump-free cream.
7. Heat plenty of seed oil in a high-sided pan to 170-175°C (340-350°F).
8. Dip one flower at a time in the batter, let the excess drip off, and lower it straight into the hot oil, frying a few pieces at a time so the temperature doesn't drop.
9. Fry, turning, until golden and crisp on both sides.
10. Drain on paper towels.
11. Season lightly with salt.
12. Serve the zucchini flowers immediately, piping hot and oozing cheese.

Tips

• Use very fresh, well-opened flowers picked in the morning. Ice-cold sparkling water keeps the batter light and crisp, so keep it in the fridge until the last moment. Don't crowd the pan and hold the oil at 170-175°C (340-350°F). Fry and eat the flowers right away, or they lose their crispness.