Slice the zucchini into half-inch-thick slices. Put them in a bowl and mix with two teaspoons of sea salt. After five minutes, drain them in a sieve.

Break the whole eggs in a bowl, season with sea salt and freshly ground black pepper. Mix the eggs with an egg beaten until you get a liquid composition.

Add flour and beer, constantly stirring until you get a delicate batter without lumps.

In this batter, add the whole amount of sliced zucchini drained by the liquid, and mix them efficiently so that the dough reaches all the slices.

In a non-stick pan heat the sunflower oil at medium temperature, put a few zucchini slices with the batter to fry for about a minute.

Turn the zucchini slices one by one and fry them for about a minute until they turn in a golden colour.

Take them out in a bowl lined with a paper towel to absorb the excess oil.

Crush the garlic cloves in a bowl and mix with a wooden spoon slowly pouring sunflower oil. If you get a paste, like mayonnaise, season with sea salt, freshly ground black pepper and chopped parsley.

Serve them while they are still hot, put a handful of zucchini slices on a tray, put a few pieces of cheese and a bowl of garlic dip.