A delicious recipe of beer-battered fried zucchini flowers, served with a robiola and zucchini cream.
Clean the zucchinis, dice them, and sauté in a pan with 2 tablespoons of extra virgin olive oil for 2-3 minutes.
Add a bunch of chives cut into small pieces, season with salt, and turn off the heat.
Gently mix the zucchinis with the robiola and sour cream, season with a few drops of vinegar, salt, and coarsely crushed pink pepper.
Clean the zucchini flowers, open them, remove the stem, and lay them flat.
Prepare a batter by mixing the flour with the beer and 4 ice cubes (about 40 g).
Dip the zucchini flowers in the batter, drain them to remove excess, and fry them for 1 minute on each side in hot peanut oil.
Drain the flowers on kitchen paper, sprinkle with salt, and serve immediately with the creamy robiola in separate bowls.
Pan
Bowl
Kitchen paper
Store in the fridge
Italia, Emilia Romagna
| Energy (kcal) | 81.84 |
| Carbohydrates (g) | 4.51 |
| of which Sugars (g) | 0.87 |
| Fat (g) | 5.21 |
| of which Saturates (g) | 2.45 |
| Protein (g) | 3.95 |
| Fiber (g) | 0.57 |
| Sale (g) | 0.13 |
