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Clean the zucchini blossoms: remove the hard, long stem inside each blossom and the thin thorn-like filaments running up from the bottom. Cut off the stem at the bottom, just where it meets the bud.

Prepare the batter mixing flour and cold sparkling water/beer in a large bowl.

Stuff the zucchini blossoms with chopped mozzarella and anchovies, then dunk a few stuffed blossoms in the batter and deep-fry in hot vegetable oil (Canola or Peanut oil) until they become crispy and golden on both side (turning once).

Remove them from the hot oil and place them on a dish lined with paper towels. Sprinkle with salt and serve.