When we were in Austria, one of the courses we had at a beer dinner was beer batter fried broccoli. It was so delicious and creamy, I always wanted to try it myself. I decided to make beer batter fried zucchini and used this recipe from allrecipes.com as a guideline, though I did modify it a bit.
Vegetable oil for frying
1/2 cup flour to coat zucchini
1 cup flour for the batter
1 egg, beaten
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon chile powder
1 cup beer (Blue Point Toasted Lager in this case)
The original recipe calls for more beer, but even the 1 cup I put in made the batter very liquidy. If I made these again I would probably put in 3/4 cup beer so the batter would be able to stick to the veggies better.
– Mix together all ingredients for batter in a medium sized bowl, set aside.
– Cut the zucchini into slices (not too thin, probably about 1/4 of an inch thick).
– In a pot or wok, heat up vegetable oil until it’s super hot.
– Put the 1/2 cup flour in a shallow bowl. Coat the zucchini slices in the flour.
– Transfer to the batter and coat.
– Once the zucchini is coated in batter, gently drop into the hot oil.
– Fry until golden brown (at least 4 minutes on each side).
– Transfer zucchini to a paper towel-lined plate to cool down.
– Continue until all zucchini slices are fried.
The fried zucchini on their own tasted pretty good. The batter was creamy and crispy at the same time. They were missing a little something, so we made a “garlic aoli” by mixing some garlic powder, salt and pepper in about a 1/2 cup of mayo. Dipping the zucchini in that made them much better.
We couldn’t really taste the beer, however. I’m thinking a better brew to use would be an IPA, something with way more flavor so you can taste it in the batter after it’s fried.