Zucchini in a beer batter bronze sauce

Zucchini in a beer batter bronze sauce.

INGREDIENTS
Zucchini (medium) — 1 pc
Beer (light) — 100 ml
Egg — 1 pc
Flour (how many will take)
Feta (or cottage cheese — the sauce) — 100 g
Greens (parsley, or to taste, 3-4 sprigs — the sauce)
Salt (to zucchini)
Oil (for frying)
Sour cream (in the sauce) — 2 tbsp. l.
Pepper (in the sauce)

HOW TO COOK
Courgettes zucchini cut into slices and add salt. Set aside.
Prepare the batter: Mix beer, egg and add the flour, how many will take to the dough turned out, both on the muffins. Do not add salt!
Make the sauce: crush the feta cheese with a fork, add sour cream, parsley and pepper freshly ground pepper. You can add chopped olives.
Option of cottage cheese: Mix cottage cheese, sour cream, garlic, salt and dill.
Heat the oil in a frying pan. Stand out from the tavern liquid — drain. Dip zucchini in beer batter
and quickly fry on both sides. Beer batter begins to foam and form a crispy crust. Inside the vegetable remains almost hardish.
Put the fried zucchini on a napkin that drained excess fat, but in a single layer! And then — on the dish.
Share on zucchini sauce. Serve with fresh tomatoes.

r96203_large1

Bon Appetit!

You can leave a response, or trackback from your own site.

Leave a Reply