Take your blossoms and trim off the stems (if they have one) and the spindly little leaves that cling to their base. Clean them gently with a towel and then, one by one, gently open the petals up just enough to allow you to reach in and remove the pistil. Be careful not to damage the delicate petals if you can, which are extremely delicate. (But if the petals rip, don't despair—see Notes below.)

Take a strip of mozzarella and stuff it into the flower, then an anchovy fillet, then another strip of mozzarella. (Do not overstuff!) Then close the flower up, pressing the petals together gently with your hands around the stuffing.

Now, in a large skillet, heat enough olive oil to come up 2cm/half inch up the sides. While the oil is heating, arrange the stuffed blossoms beside two trays, one with some flour for dredging and the other with the egg batter ingredients, which you will have beaten together lightly.

Proceed as you would with any fried vegetables: Taking each blossom in hand gingerly and, making sure with your fingers that they stay closed, dredge them in the flour and then in the egg batter. As soon as each blossom is battered, slide it careful into the skillet. Shallow-fry the zucchini blossom in the olive oil until lightly brown on each side.

Drain them on paper towels or on a baking rack as they are done.

Serve as soon as all the fritters are done, while they are still warm.