Deep fried courgette flower with anchovy and mozzarella

Preparation time: 15 minutes. Makes 4 flowers

Requires:

4 courgette flowers
4 tablespoons of white flour
2 eggs
100g fresh mozzarella
4 anchovy fillets
1 litre sunflower oil
Salt and black pepper to taste

Method:

1. Remove the pistil/stamen from inside the courgette flowers and gently rinse the flowers, being careful not to break them.
2. Heat the oil in a frying pan with high sides or in a shallow saucepan until very hot. TIP: To check whether the oil is hot enough, drop a small piece of bread in the pan. It should sizzle and turn golden within 40 seconds.
3. In a shallow bowl, beat the eggs with a little salt and pepper.
4. Place the flour in another bowl.
5. Slice the mozzarella into thin long strips and have the anchovy fillets ready.
6. Fill each courgette flower with a strip of mozzarella and 1 anchovy fillet.
7. Roll the courgette flower in the beaten eggs, then in the flour, and in the eggs again.
8. Gently slip the courgette flower into the oil one at a time (enough to create one layer in the pan).
9. Fry for a couple of minutes on each side, until they turn golden.
10. Gently remove each flower with a slotted spoon and place on a plate on top of a paper towel to help absorb the extra oil.
11. Leave to cool down for a couple of minutes and eat while still warm