Golden, crispy and wonderfully light they are perfect as a summer starter!
10 fresh courgette flowers
10 cubes of semi-hard cheese or mozzarella
10 small anchovies
Beer batter Ingredients
One bottle of beer
Salt and pepper
Combine flour and pepper in a large bowl, Slowly pour in beer, whisking constantly until you have a smooth batter the consistency of double cream. Open each flower and gently place a cube of cheese and a small anchovy in each courgette flower. Close the flower, twisting the ends of the petals to seal. Dip the flowers in the batter and fry until crisp and golden. Drain on kitchen paper and eat hot.