Crispy Beer-Battered Fried Zucchini

Wash and cut zucchini into sticks. Pat very dry to help the batter stick.

In a bowl, whisk together flour, garlic powder, onion powder, pepper, smoked paprika, and oregano.

Slowly whisk in cold beer until smooth, thick enough to coat, but still slightly runny. Adjust flour and beer if needed.

In a heavy pot or Dutch oven, heat a mixture of beef tallow and avocado oil to about 350–375°F.

Dip zucchini sticks into the batter, let excess drip off, and carefully add to hot oil.

Fry in batches for 2–3 minutes, turning as needed, until golden and crisp.

Transfer to a paper-towel-lined bowl or rack. Immediately sprinkle with coarse sea salt.

Serve hot with sriracha mayo for dipping 🤍