Serves 8-10
200g plain flour
⅔ cup ice-cold water
150g ricotta
200g provola cheese, grated
150g mozzarella, cut into small cubes
100g Grana Padano, grated
2 tbsp anchovy fillets, chopped
24 zucchini flowers
1 cup extra virgin olive oil
salad greens, to serve
To make batter, mix flour and water together with a fork until they form a rough, lumpy, fairly runny mixture. Set aside to rest.
Meanwhile, make filling by mixing cheeses and anchovies together. Season to taste with salt and freshly ground pepper.
Trim ends of baby zucchini if attached to flowers (female zucchini flowers will have these; male flowers will have stems. If using male flowers trim the stems. These can provide edible handles). Carefully open ends of flowers and fill with a little filling. Gently close ends by pressing together lightly.
Heat olive oil until it is about to smoke. Then dip filled zucchini in batter, allowing any excess to run off.
Fry flowers in oil until golden. Remove, season and serve with salad greens.
