1 1/2 cups All purpose flour
1/4 ounce dry yeast or 1/2 ounce compressed fresh yeast
24 zucchini with flowers
1 3/4 ounce kefalotyri cheese or Parmesan
8 anchovy fillets in oil, drained oil, for deep-frying
1. Sift the flour and 1 1/4 teaspoons salt into a bowl and make a well. Whisk the yeast and 1 1/4 cups warm water in a bowl until dissolved and pour into the well. Gradually stir with the whisk to form a thick batter. Cover with plastic wrap and leave in a warm place for 1 hour, or until frothy. Do not stir.
2. Gently open the zucchini flowers and remove the centre stamens. Wash and drain. Cut the cheese into 1/2 inch cubes. Cut the anchovies into 5/8 inch pieces.
3. Put a cube of cheese and a piece of anchovy into the centre of each flower. Fold the petals around them. Fill a deep pan one third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Dip the flowers into the batter, turning to coat and drain off the excess. Deep-fry in batches for 1—2 minutes, or until puffed and lightly brown. Drain on crumpled paper towel. Serve hot.