Beer-battered zucchini flowers with creamy robiola

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.