Crisp on the outside and gooey in the center. This is Italian summer snacking done right!

STEP 1

Gently clean each zucchini flower by removing the inner pistil and trimming the stem. Be careful not to tear the petals.

STEP 2

Stuff each flower with a small piece of mozzarella and half an anchovy fillet (if using). Lightly twist the petals to close.

STEP 3

In a bowl, whisk the flour, sugar and a pinch of salt. Slowly add the sparkling water while whisking until you get a smooth, fluid batter. It should be thicker than water, but still light.

STEP 4

Heat up your frying oil. Dip each stuffed flower into the batter, twisting as you pull up letting the excess drip off.

STEP 5

Fry the flowers in batches, without crowding the pan. Cook until they’re puffed and golden, about 2-3 minutes per side.

STEP 6

Drain on paper towels and sprinkle with a touch of salt while still hot.

Serve immediately with a chilled glass of Gratsi White! These are the kind of fritti that make you stop and close your eyes on the first bite. Buon Appetito!