Stuffed zucchini flowers 2

1.Combine the cheeses, chives, anchovies, breadcrumbs and garlic in a small bowl; season to taste with pepper. Spoon the mixture into a piping bag with or without a large plain tube. Open the zucchini flowers and remove the stamens from the centre with a teaspoon; discard stamens.

2.Pipe cheese mixture into flowers, twist petal tops to enclose filling.

3.Heat the oil in a deep-fryer, large wok or deep saucepan to 180C.

4.Meanwhile, to make batter, sift flour into a bowl, add remaining ingredients. Mix quickly with a fork; the batter will still be lumpy. Dip the zucchini flowers into the batter; drain away excess. Deep-fry zucchini flowers, in batches, for about 2 to 3 minutes or until lightly golden and crisp. Drain on a wire rack over a tray. This will help to keep the zucchini flowers crisp. Serve zucchini flowers immediately with lemon and a little sea salt, if desired. You can keep them warm in a slow oven for a few minutes, if necessary.