Ingredients:
24 zucchini flowers
180 g Mozzarella cheese
12 anchovies, rinsed to remove the salt and filleted
olive oil
For the batter:
125 g flour
1/5 liter warm water
2 tablespoons olive oil
2 egg whites, beaten to form stiff peaks
salt
1 tablespoon fizzy mineral water or beer
Preparation:
For the batter: put the flour, salt, olive oil and water in a bowl, mix well and leave to rest for 1 hour. When you are about to use it add the egg whites and mineral water (or beer).
Remove the stalks and pistils from the zucchini flowers, wash and dry them well and put a small piece of Mozzarella and half an anchovy in the center of each flower; close again carefully and dip in the batter. Fry just a few at a time in plenty of boiling oil, drain on paper towels and serve hot.
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