Zucchini Flowers in Batter

Method

1. In a large bowl, combine 3 liters of water, 3 eggs, and 6 g of dry yeast. Whisk until the yeast is dissolved.
2. Add 1.5 kg of all-purpose flour (type 00) and 0.5 kg of rice flour gradually, whisking continuously to avoid lumps.
3. Season with 50 g of fine salt and mix until the batter is smooth and fluid. Cover and let it rest at room temperature for 1 hour, then refrigerate for at least 12 hours.
4. Prepare the filling: finely chop the desalted anchovies and mix them with fior di latte (or drained mozzarella di bufala) until well combined.
5. Clean the zucchini flowers: remove the external pistil and any dirt, but keep the internal stem. Gently open the flowers.
6. Fill each flower with a small amount of the cheese-anchovy mixture, shaping it to match the flower's size. Close the petals around the filling.
7. Lightly dust each filled flower with all-purpose flour (type 00) to help the batter adhere.
8. Heat high-oleic sunflower oil in a deep pot to 180°C (350°F). Dip each floured flower into the cold batter, coating evenly.
9. Carefully place the battered flowers into the hot oil. Fry for 3–4 minutes until golden and crispy, turning once.
10. Remove with a slotted spoon and drain on paper towels. Serve immediately.