10 zucchini flowers
1 cup mozzarella cheese, diced
4 salted anchovies, finely chopped
½ teaspoon basil leaves, chopped
½ cup flour
Combine the egg, flour and sparkling water to get a thick batter. Leave to rest.
Combine the mozzarella, anchovies and basil.
Hold a zucchini flower by the stem, blow briefly toward it to open and gently remove the pistil. Fill with the cheese and anchovies mixture (1-2 teaspoons per flower).
Close the flower with your fingers.
Dip into the batter, holding the flower with your fingers at the top and letting any excess batter drip off. Fry in hot oil until crispy and nicely golden-brown.
Drain excess oil on a paper towel prior to serving.