Fritto of sage, fiore di zucca and anchovies

Serves: 4
Duration: 25 minutes

In Puglia zucchini flowers keep coming through summer into September & the sage leaves are thick and full. Look for a large Cantabrian anchovy to be a salty partner in this trio of delicious crunchiness.

BATTER INGREDIENTS AND METHOD: keep everything well chilled
100mls Beer
100mls iced water
¼ teaspoon salt
About 200mls plain flour (chilled in the freezer)
Add the flour and salt into the wet ingredients (50/50 water and beer) and stir together - don't whisk until smooth, lumps are fine. Keep the batter cold.


INGREDIENTS:

Large fat sage leaves

4- 6  Zucchini flowers

8 Large anchovies in oil
Trulli oil for frying 



METHOD:
Batter: Add the flour and salt into the wet ingredients (50/50 water and beer) and stir together - don’t whisk until smooth, lumps are fine.

Keep the batter cold.

Frying: Coat each ingredient in the batter and then fry separately until dark and golden in colour. Season with fine salt, serve with a chunk of lemon.