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Stuff the zucchini flowers with an anchovy filet and a strip of mozzarella. Gently squeeze the flower petals to seal the stuffing inside.
For the batter: Mix the eggs, all-purpose flour, and wine together until the consistency is smooth and even.
Heat up 3 inches of extra-virgin olive oil in a pot with high sides to 350 degrees F.
Gently coat the stuffed zucchini flowers in the batter. Fry the zucchini flowers in batches in the oil until golden brown. Place them on paper towels to absorb the excess oil, and immediately season with salt. Serve.
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Bagna Cauda
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