Breadcrumbs
1 cup all-purpose flour
1/2 cup beer
1/4 cup milk
1 tablespoon olive oil
1 egg, lightly beaten
Salt to taste
Filling
1/3 cup canned tuna in oil, mashed
1/4 cup vinegar
2 tablespoons milk
1 1/2 teaspoons capers, rinsed and drained
18 zucchini blossoms
10 small anchovy fillets in oil, rinsed and drained
5 boneless chicken breast slices, pounded and cut into strips
2 hard-boiled eggs, cooled
For frying
2 cups breadcrumbs
Accessory
Paper towels
Breadcrumbs
1 cup all-purpose flour
1/2 cup beer
1/4 cup milk
1 tablespoon olive oil
1 egg, lightly beaten
Salt to taste
Filling
1/3 cup canned tuna in oil, mashed
1/4 cup vinegar
2 tablespoons milk
1 1/2 teaspoons capers, rinsed and drained
18 zucchini blossoms
10 small anchovy fillets in oil, rinsed and drained
5 boneless chicken breast slices, pounded and cut into strips
2 hard-boiled eggs, cooled
For frying
2 cups breadcrumbs
Accessory
Paper towels
In a bowl, combine the flour, egg, olive oil, milk, beer, and salt
Mix well and let it sit for 30 minutes
Filling preparation: Wash the zucchini blossoms and pat them dry with paper towels
Remove the pistils
Soak the chicken breast slices in vinegar for 10 minutes and chop them finely
Add the tuna, anchovy, and chopped chicken to the filling mixture
Mix well
Beat the eggs lightly and mix with the filling mixture
Assembly: Make small balls with the filling mixture and place one inside each zucchini blossom, opening it delicately
Heat the breadcrumbs
Dip the zucchini blossoms in the breadcrumb mixture and fry until golden brown
Drain on paper towels and serve.
