Holding a zucchini flower, make use of your thumbs to lightly create a split in flower. Make use of your fingertips to snap off and discard yellow stamens in center of flower. Repeat with remaining flowers.
Finely chop olives, anchovies and tulsi. Devote a bowl with ricotta and season to taste with pepper. Spoon a teaspoonful of ricotta mixture into center of every flower, then twist petal ends to surround. For batter, place flour and 1/2 teaspoon salt inside a bowl. Add oil and beer then whisk until an even batter forms. In another bowl, whisk eggwhite until soft peaks form then lightly fold into batter.
Line a tray with sponges. One-third fill an in-depth saucepan or deep-fryer with oil, then heat over medium heat until 180C, or perhaps a cube of bread browns in just a few seconds. Employed in batches of four, dip flowers, 1 at any given time, into batter, allowing excess to empty off, then deep-fry for just two minutes or until golden. Utilizing a slotted spoon, transfer to tray. Repeat with remaining flowers and batter. Scatter with salt and serve with lemon wedges.
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