• 12 large zucchini blossoms
  • 100 gr flour
  • 3 anchovies
  • 4 slices mozzarella
  • 1 cup ice-cold sparkling water or cold beer
  • 1 lt Canola oil


  • remove the hard, long stem inside each blossom and the thin thorn-like filaments running up from the bottom
  • cut off the stem at the bottom, just where it meets the bud
  • combine flour and cold sparkling water/beer in a large bowl until a thin batter results
  • stuff the zucchini blossoms with chopped mozzarella and anchovies
  • dunk a few stuffed blossoms in the batter and deep-fry in hot Canola oil until the batter is crisp and golden on both side (turning once), then remove them from the hot oil to a platter lined with paper towels
  • sprinkle with salt