Fried Zucchini Flowers

Method

1. Prepare the batter: mix 00 flour with cold sparkling water and light beer, alternating, until smooth. Let rest in the fridge.
2. Cut the mozzarella into small pieces and pat dry with paper towels to remove excess moisture.
3. Prepare the ricotta filling: mix ricotta with chopped fresh basil, salt, pepper, lemon zest and a drizzle of extra virgin olive oil. Transfer to a piping bag.
4. Clean the zucchini flowers: gently open them and remove the central pistil using tweezers.
5. Fill some flowers with the ricotta mixture, not too much, and close the petals.
6. Fill the remaining flowers: place a piece of mozzarella and an anchovy fillet inside each, then close.
7. Heat plenty of vegetable oil to 180°C (356°F).
8. Dip each stuffed flower completely into the batter, coating well.
9. Fry in the hot oil for 2–3 minutes, turning gently, until golden and crispy.
10. Drain on paper towels.
11. Season with salt just before serving, while still hot.
12. Serve immediately.