Gently pull the stamen out of each zucchini flower. Set the flowers aside.

Beat the flour, eggs and salt together in a bowl until they are smooth. Beat in the milk.

Set the batter aside.

Mix the mozzarella, capers, tomato, and basil together and fill the inside of each zucchini flower with some of this mixture.

Fold the ends of the petals over the filling to enclose it.

Heat the oil to a depth of 2 inches (5 cm) in a heavy saucepan or a wok.

Dip the stuffed zucchini flowers into the batter, allowing any excess to run off.

Fry the zucchini flowers until they turn light gold, 6 to 8 minutes.

Drain them on absorbent paper as they are done.

Sprinkle them lightly with salt and serve them while they are still warm.