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1
Remove the stem of the zucchini flowers. Carefully separate the petals of the golden blossoms and remove the stamen or pistils, as well.
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2
Wash the flowers carefully under cold water, and pat dry with a cotton cloth or paper towels.
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3
Cut the mozzarella into strips 1/4 inch wide. Slice the anchovies in half lengthwise.
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4
Carefully insert a strip of mozzarella and a halved anchovy into each flower.
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5
Close the blossoms around the mozzarella and anchovies and twist the ends carefully to keep the filling inside.
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6
Place ample vegetable oil into a deep frying pan and heat the oil over high gas.
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7
Prepare the batter by stirring together the water, egg and salt in shallow bowl, gradually sifting the flour into the water and mixing with a wire whisk. The batter should be moderately dense. You may add flour or water as needed until the batter reaches the consistency of your preference.
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8
Dip each flower into the batter, coating it completely, and place it carefully into the hot oil. Turn it gently until all sides have fried to a golden brown. Remove from oil and set on a plate covered in paper towels to absorb the extra oil If desired, sprinkle a dusting of salt over the fried zucchini flowers.
