Baked stuffed courgette flowers

I was given lovely delicate courgette flowers, best picked and prepared immediately because they deteriorate quickly. Delicious here, crisp despite not being fried.
INGREDIENTS FOR 33 STUFFED FLOWERS
Courgette flowers
450 g cow's milk ricotta
100 g mild Caciotta
2 tablespoons Taggiasca olives
2 tablespoons salt-packed Gargnano capers
4/5 anchovies in oil
4 eggs
Half a glass milk
'00' flour
Breadcrumbs
Garda extra virgin olive oil
Salt, pepper
I trim flower stems to 1 cm, remove central pistils without tearing and remove small stalks at the base.
I check cleanliness and insects such as ants. Do not wash; wipe with damp kitchen paper.if needed.
I put ricotta in a bowl.
I soak capers to desalt, then squeeze.
I put on a board with anchovies and olives.
I finely chop.
I add to ricotta.
I chop Caciotta.
I mix into filling.
I finely chop about ten smaller flowers.
I add with salt and pepper.
I transfer to a piping bag with a spatula.
I gently open flowers and insert a large nozzle.
I fill.
I close petals.
I fill all.
This filled 33. I coat flowers completely in white flour in a bowl.
I beat 4 whole eggs and half a glass milk in a bowl.
I add flowers after removing excess flour.
I coat thoroughly with breadcrumbs in another bowl.
I line trays with parchment and lightly oil.and arrange flowers, add more oil and bake at 180°C for 25/30 minutes.
Once golden and crisp, serve hot.
Excellent with aperitifs or as a starter with chilled Prosecco. Delicious!