Zucchetti in Beer Batter with Curry Sour Cream Sauce

Sift flour into a suitable bowl and make a dent in the center. Pour in the egg yolks and olive oil. While stirring, slowly pour in the beer, you want to get a smooth, thick batter. Season lightly with salt and season with pepper. Leave to swell for fifteen minutes.

In the meantime, rinse the zucchetti, cut away the stem and cut the fruit diagonally into finger-thick slices.

Preheat the oven to 100 °C. Heat a plate.

Whip the egg whites and a little salt until stiff. Stir the beaten egg whites into the batter. Pour in the zucchini slices and pull briefly.

Put about two cm of oil in a frying pan and heat or preheat a deep fryer. Lift the zucchini slices out of the batter in portions with a fork, place them in the hot oil and bake until golden brown. Drain on kitchen roll, then keep warm in the heated oven until all the zucchetti are baked.

For the sauce, mix the sour yogurt, half cream, mayo, curry, salt and pepper. Squeeze the garlic and add it. Chop the chives and add them. Serve the sauce separately with the baked zucchetti.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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