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To make the tempura batter, in a large bowl mix three quarters of the flour, salt and egg and then add the water a little at a time until the batter is smooth, leave to cool in the fridge for 20-25 minutes.
Wash the courgettes with the flowers attached and then very gently break the flowers off. Dry on a piece of kitchen cloth.
Mix together the crab, parsley, ricotta, pepper, celery, courgettes and finely chopped tinned anchovies. Gently fill each flower.
Deep fry in vegetable oil and serve with sweet & sour sauce, and deep fried parsley.
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