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Fried courgette garnish, Prescriptions, Any category, Appetizers, Any kitchen, Any menu, Hot snacks, Russian cuisine, Vegan food

Ingredients portion 6

Salt to taste

Sunflower oil 250ml

Zucchini 750 g

Beer 275ml

Wheat flour 3 tablespoons

Cooking instructions 45 minutes

1 Sieve the flour into a bowl and stir in the beer, a little at a time until the dough has a thick mustard consistency. Season with a little salt and leave to rise for 30 minutes.

2 Meanwhile, peel the courgettes and cut into slices. Heat the oil in a deep frying pan to 180 degrees. Dip the slices first into the beer batter and then into the hot oil. Cook until they are golden. Remove with a slotted skimmer and serve at once.

Italian lentil stew with tomatoes and parsley

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .