If you have zucchini blossoms in your garden, it's best to pick them in the morning when they are open. Give them a rinse with cold water and carefully pat dry. Stuff the zucchini blossoms each with one piece of cheese and 1 anchovy. Mix together the flour and beer (or mineral water) until it becomes a thick pancake batter consistency, then dip the blossoms into the batter. Deep-fry the battered blossoms in hot oil, turning so the brown on both sides. Remove from oil when golden and let drain on paper towels. Sprinkle with salt and serve warm.