Stuffed zucchini flowers

This Is A real treat...work Gently with the flowers the brake in a second.

Ingredients 

• 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

How To Make It

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 180ºC, 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.