Ingredients
| 8 whole zucchini flowers |
| 125 g ricotta cheese |
| ½ cup kefelograveria cheese |
| 1 tbsp dill |
| 4 whole anchovies |
| 1 clove garlic |
| ½ cup bread crumbs |
| 1 l vegetable oil (for frying) |
| 1 cup plain flour |
| 1 cup soda water |
| 1 whole lemon juice |
Preparation
Read full directions on Mulberry & Pomegranate at http://mulberrypomegranate.blogspot.com.au/2014/02/greek-style-stuffed-zucchini-blossoms.html
