Stuffed Zucchini Flowers

• 1 egg white
• 8 kalamata olives, halved
• 3 1/2 anchovies
• 6 small basil leaves
• 200g fresh ricotta
• light olive oil, for deep-frying
• 18 zucchini flowers
• lemon wedges, to serve
• 6 small basil leaves
• Batter
• 100g plain flour
• 1 tbs olive oil
• 150ml chilled light beer

1. Gently discard yellow stamens in centre of flowers.
2. Finely chop olives, anchovies and basil.
3. Place in a bowl with ricotta and season to taste with pepper. Spoon a teaspoonful of ricotta mixture into center of each flower, then twist petal ends to enclose.
4. For batter, place flour and 1/2 tsp salt in a bowl. Add oil and beer then whisk until a smooth batter forms. In another bowl, whisk egg white until soft peaks form then gently fold into batter.
5. heat deep oil to medium heat until 180u0b0C, dip flowers, 1 at a time, into batter, allowing excess to drain off, then deep-fry for 2 minutes or until golden. Scatter with salt and serve with lemon wedges.

egg, olives, anchovies, basil, fresh ricotta, light olive oil, zucchini, lemon wedges, basil, batter, flour, olive oil, light beer

Taken from www.epicurious.com/recipes/member/views/stuffed-zucchini-flowers-50136794 (may not work)