Crispy stuffed courgette flowers

Remove the stalks inside courgette flowers because they are bitter, at the same time look for insects

Grate 40g Parmesan and mix with 125g ricotta. Add the zest of a lemon.

Hack 4 anchovies and stir into the cheese.

Taste and season with salt and pepper.

Spoon into a piping bag.

Fill the flowers, but make sure there is enough room on top to twist them shut

Mix 125g flour (preferably Japanese tempura flour) with about 130 ml ice-cold sparkling water and some salt.

Bring arachide oil to 190°C, dip the flowers in the batter and then deep fry for a couple of mins.

For 6-8 flowers