Mix the flour with the olive oil and enough water to make a batter that is not too liquid. Cut some of the stalk off the zucchini flowers and remove the pistils. Mix the bread crumbs, anchovies and parsley and stuff the flowers with this mixture, pressing the flowers closed around the filling.
Preheat oil to 350°F (180°C), or just before smoking point. Dip the flowers into the batter and deep fry until golden on both sides. Season with salt and pepper. Drain on paper towels and serve immediately.
PREPRATION TIME: 30 minutes
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