Beer-battered zucchini flowers with creamy robiola

Preparation

1. STEP 1 OF 7

   Clean the zucchinis, dice them, and sauté in a pan with 2 tablespoons of extra virgin olive oil for 2-3 minutes.

2. STEP 2 OF 7

   Add a bunch of chives cut into small pieces, season with salt, and turn off the heat.

3. STEP 3 OF 7

   Gently mix the zucchinis with the robiola and sour cream, season with a few drops of vinegar, salt, and coarsely crushed pink pepper.

4. STEP 4 OF 7

   Clean the zucchini flowers, open them, remove the stem, and lay them flat.

5. STEP 5 OF 7

   Prepare a batter by mixing the flour with the beer and 4 ice cubes (about 40 g).

6. STEP 6 OF 7

   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.

7. STEP 7 OF 7

   Drain the flowers on kitchen paper, sprinkle with salt, and serve immediately with the creamy robiola in separate bowls.

Suggestions

• Pan

• Bowl

• Kitchen paper

General Information

Analysis

Macronutrients (100 gr)