Zucchini in a beer batter bronze sauce

Zucchini in a beer batter bronze sauce.

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)

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.


Bon Appetit!

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