How to Make It
In a large bowl, combine the flour with a large pinch of salt and the sage. Gradually whisk in the ice water until just blended.
Carefully open each zucchini blossom, place a piece of mozzarella and an anchovy half inside and twist tightly to close.
In a large saucepan, heat 1/2 inch of olive oil to 350°. Dip each stuffed blossom in the batter and allow the excess to drip back into the bowl. Fry 3 blossoms at a time, turning once, until crisp and golden, about 2 minutes per side. Drain on paper towels and season with salt. Serve right away.