A delicious recipe of zucchini flowers fried in beer batter, served with a robiola and zucchini cream.
Clean the zucchini, cut them into cubes and sauté them in a pan with 2 tablespoons of extra virgin olive oil for 2-3 minutes.
Add a bunch of chives cut into rings, salt, and turn off the heat.
Gently mix the zucchini 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 spread them out.
Prepare a batter by mixing the flour with the beer and 4 ice cubes (about 40 g).
Dip the zucchini flowers into the batter, drain them to remove the 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 small bowls.
Pan
Bowl
Kitchen paper
Store in the fridge
Italy, 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 |
