Zucchini flowers, stuffed and fried

Ingredients for 4 servings:

• 12 zucchini flowers
• 100g mozzarella
• 100 g flour
• 6 anchovies (sardine fillets)
• 2 tbsp olive oil
• 1 egg(s)
• 125 ml white wine
• Salt
• n. B. Vegetable oil for frying
• some water, lukewarm

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Separate the egg yolks from the egg whites, reserving the egg whites. Prepare the batter by whisking together the flour, egg yolks, salt, white wine, and olive oil (beer can be used as an alternative to wine, which makes the batter even lighter). Thin the batter with a little lukewarm water until it is smooth and no longer too stiff or dense. Let it rest for 1/2 hour, while whisking the egg whites until stiff peaks form. At the end of the resting time, carefully fold the stiff peaks into the batter. Carefully open the zucchini blossoms and remove the calyx. Briefly rinse under water, then fill each blossom with a piece of mozzarella and half an anchovy fillet. Reseal the blossoms and carefully dip them into the batter. Then deep-fry in plenty of hot oil until golden yellow. Drain on kitchen paper and serve while still warm. Serve with a baguette and a dry white wine to drink.