Ingredients for two servings
10 courgette flowers filled with mizithra cheese and spearmint, one cup of flour, 1/2 beer can, olive oil (for frying), salt
In one bowl, add 3 tablespoons of flour and gradually pour the beer. Stir the mix until it thickens. Place flour and salt in another bowl. Heat olive oil in a pan over high heat. Dip each courgette flower, while it is still frozen, in the flour and then in the batter. Allow the olive oil to reach the desired temperature.
Place the courgette flowers in the hot oil and fry them. Follow these steps until the pan is full.
Flip the courgette flowers after 3-4 minutes. Place them on a platter covered with a paper towel after 2 minutes.