Start by making the salsa verde. Finely chop all the herbs, capers, garlic and anchovies, then beat in the rest of the ingredients. Adjust the seasoning if necessary. (This will store well in the fridge for a week, as long as there is enough olive oil to cover it.)
Remove the stamens from the courgette flowers and mix all of the stuffing ingredients together.
Fill the flowers with the stuffing using a piping bag or a sandwich bag with the corner cut off, or carefully teaspoon.
Gently twist the flowers closed to seal them, then put to one side while you make the batter.
To make the batter, mix the dry ingredients together. Whisk in the sparkling water until you have a batter that will coat the back of a spoon (you may need more or less than 100ml).
Heat the sunflower oil in a large pan. Drop the courgette flowers two at a time into the batter, and then carefully into the hot oil. Fry until light brown and crispy.
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