Ingredients

• 3 good-quality anchovy fillets in olive oil
• drained
• cut in half lengthways
• 75g/2¾oz buffalo mozzarella
• drained
• cut into slices 2.5cm/1in long and 1cm/½in wide
• then drained on kitchen paper for 20-30 minutes
• salt and freshly ground black pepper
• 6 baby courgettes
• with flowers
• sunflower oil
• for deep-frying
• 3 tbsp strong white flour
• 75g/2¾oz strong white flour
• ½ tsp bicarbonate of soda
• 2 tbsp lightly beaten free-range egg
• good pinch salt
• 125ml/4fl oz chilled fizzy water or light lager
• 1 lemon
• cut into wedges
• to serve

Directions

• For the filling
• wrap one piece of anchovy fillet around the middle of each length of mozzarella. Season
• to taste
• with salt and freshly ground black pepper.
• Open up the flower of one of the courgettes into the palm of your hand
• taking care not to tear it. Carefully remove the stamens and pistil from each with a small knife. Insert one piece of the prepared mozzarella inside
• then gently twist the petals back around the filling. Repeat the process with the remaining baby courgettes and filling.
• Half-fill a large saucepan with sunflower oil and heat to 180C (use a cooking thermometer to check the temperature).
• Sift the flour onto a plate or shallow dish and season well with salt and freshly ground black pepper. Set aside.
• For the batter
• sift the flour and bicarbonate of soda into a mixing bowl. Add the beaten egg and a pinch of salt. Gradually add the sparkling water or lager in a thin stream
• whisking continuously with a large whisk until the batter is the consistency of double cream. (NB: Do not overwhisk
• as the air will escape from the batter.)
• When the oil is hot
• dredge the stuffed courgette flowers
• one at a time
• in the seasoned flour
• then dip into the batter until completely covered.
• Carefully lower two of the stuffed courgette flowers into the hot oil and fry for 2-3 minutes
• turning carefully once or twice
• or until crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining stuffed courgette flowers. Keep warm.
• To serve
• pile the stuffed courgette flowers into the centre of a serving plate
• squeeze over the juice from the lemon wedges and season
• to taste
• with salt.