Cut each anchovie fillet into four pieces. Cut the pepper into slices and the parmesan into small cubes.
Open carefully each zucchini flower, and stuff it with a piece of anchovie, a pepper slice and some parmesan, then close it.
Make a batter with egg, milk and flour. Place the flowers in the batter one by one and fry them a few at a time until golden brown.
Serve immediately.
Stuffed Zucchini Flowers
Serves two:
8 zucchini flowers
2 anchovie fillets
30g parmesan
1 red chili pepper
2 tbsp. Milk
1 egg
30g flour
frying oil