1 hour and 30 minutes

large courgette flower, 12
tinned tuna, preserved in olive oil, 7oz
all-purpose flour, 1 cup
milk, 0,8cup
bread crumbs, 3,5 oz
eggs, 6
anchovy fillets, 3
capers, 1 spoon
lemon, 1
parsley, 1 bouquet
oil for frying, to taste
salt, to taste
black pepper, to taste
baking soda, 1 tablespoon


In a medium bowl, whisk together flour, eggs beaten with milk, salt and pepper until smooth. Add the zest of a lemon and set aside for an hour. 
Remove the stem from the pumpkin flowers, being careful not to break them. Put the bread into the milk and drain the tuna from exceeding oil.
Blend the capers with anchovies, tuna, egg yolks, breadcrumbs  parsley, a pinch of salt and pepper. Fill the zucchini flowers with the mixture and put them into the batter, adding baking soda. Fry pumpkin flowers in hot oil at 190°C for 8-10 min. Put on absorbent paper and serve warm.

Thanks to Cooking Elena.