August 17, 2012

Beer Battered Zucchini Fries

This is another recipe that lets me utilize my garden goodies. I know this isn't THE MOST healthy side but make sure you have a big salad and you'll be just fine.

Zucchini - I used half of one LARGE zucchini. It was enough for two of us. 
1 1/2 cups all-purpose flour
1 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp ground black pepper
1 tbsp vegetable oil
2 egg yolks
1 cup beer
2 quarts vegetable oil, for frying

Prepare the zucchini: wash, dry, seed if necessary and slice into 1/2 inch thick fries. Set aside. 

Whisk together the flour, salt, pepper, garlic powder and onion powder in a large bowl. In a separate small bowl, whisk together the egg yolks and vegetable oil. Next, drizzle the egg mixture over the flour and mix together 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.

Heat the oil in a large dutch oven or cast iron pot until it reaches 375 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 4-5 minutes.  Remove from the oil with a slotted spoon and drain on the paper towel-lined pan.  Allow oil to come back up to 375 degrees F. and start the next batch of zucchini.  Serve with your favorite dipping sauce. We love ranch and even ketchup. 

I had a lot of batter on my zucchini and with the second batch we shook a little extra off and they turned out great. Make sure to add the zucchini fries one at a time so they don't clump together.  Feel free to slice these a little thicker if you want more veggie-less deep fry :)

Recipe: Slightly adapted from The Brown Eyed Baker