Ingredients:
1 cup all-purpose flour
1 twelve-ounce can light beer
12 zucchini flowers
12 pieces mozzarella cheese, ½ inch pieces
6 anchovy fillets
Optional: ¼ pound ground beef, cooked and seasoned with salt
and pepper
2 cups oil for frying
Salt and pepper to taste
Directions:
Combine flour and beer, and whisk together. Set aside. Prepare zucchini flowers by stuffing each flower equally with the cheese & anchovy combination or cheese and beef combination. Be sure to stuff deeply into the flower and lightly pinch flower to seal in the ingredients. Carefully dip each stuffed flower in the batter mixture, plate and place in refrigerator to allow the batter to set. Heat oil to 325ºF. Carefully lower each batter-dipped zucchini flower in the oil and cook 2-3 minutes, occasionally turning to brown equally on all sides. Remove and drain excess oil by placing cooked zucchini flowers on a cookie rack or paper towel. Sprinkle lightly with salt and pepper. Serve immediately. Makes 6 servings.