Beer Battered Zucchini Fries

19 Sep

zucchini fries

Recipe from The Brown Eyed Baker

    • 2 to 3 medium zucchini, cut into ½-inch-thick fries
    • 1½ cups all-purpose flour
    • 1 teaspoon salt
    • ½ teaspoon ground black pepper
    • 1 tablespoon vegetable oil
    • 2 egg yolks
    • 1 cup beer
    • 2 quarts vegetable oil, for frying

1. Whisk together the flour, salt and pepper in a large bowl. In a separate small bowl, whisk together the egg yolks and vegetable oil. Drizzle the egg and oil mixture over the flour and mix togetherzucchini fries with a fork to create a shaggy dough. Slowly pour in the beer while constantly whisking, until a smooth batter forms. Cover with plastic wrap and refrigerate for at least 1 hour (up to 4 hours) before frying.

2. Heat the oil in a large Dutch oven until it reaches 375 degrees F. Working with one batch of zucchini fries at a time, drop them into the batter, making sure each one is coated. Using tongs, gently add them to the oil and fry until golden brown, about 4 to 5 minutes. Remove from the oil with a slotted spoon and drain on a paper towel-lined pan. Allow the oil to come back up to temperature, and then repeat until all of the zucchini has been fried. Serve with ranch dressing or your favorite dipping sauce.


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