Samantha Denton
Crispy Beer-Battered Fried Zucchini
Crispy beer-battered fried zucchini.
Ingredients
zucchini
- 2–3 medium zucchini (cut into sticks)
- coarse sea salt (for finishing)
beer batter
- 1 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 1/2 cup cold beer ((light beer works best))
for frying
- beef tallow
- avocado oil (enough to fill pot 2–3 inches deep)
sriracha mayo
- 1/2 cup mayonnaise
- 1–2 Tbsp sriracha (to taste)
Method
- 1
Wash and cut zucchini into sticks. Pat very dry to help the batter stick.
- 2
In a bowl, whisk together flour, garlic powder, onion powder, pepper, smoked paprika, and oregano.
- 3
Slowly whisk in cold beer until smooth, thick enough to coat, but still slightly runny. Adjust flour and beer if needed.
- 4
In a heavy pot or Dutch oven, heat a mixture of beef tallow and avocado oil to about 350–375°F.
- 5
Dip zucchini sticks into the batter, let excess drip off, and carefully add to hot oil.
- 6
Fry in batches for 2–3 minutes, turning as needed, until golden and crisp.
- 7
Transfer to a paper-towel-lined bowl or rack. Immediately sprinkle with coarse sea salt.
- 8
Serve hot with sriracha mayo for dipping 🤍