Beer-Battered Zucchini

A tasty little appetizer made from everyone's favorite summer squash. Don't forget to whip up a dipping sauce to go with it!

Recipe author

Servings:

Zucchini

Eggs

Beer

200

Flour

Salt

Ground black pepper

Ground red pepper

0.2

Vegetable oil (for frying)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 36 % 5 g

Carbohydrates 50 % 7 g

81 kcal

GI: 57 / 0 / 43

Cooking method

Cooking time: 35 min

Zucchini is great simply pan-fried, the way we always made it at home, and my mom likes to fry the slices in a quick egg wash. But a friend of mine only makes it dipped in a proper beer batter, and I was honestly surprised at how good it turned out. I tried it myself and it could not have been easier, so I'd encourage you to make this simple but delicious dish for your family too. Here's how: pour a cup of your favorite beer into a bowl and whisk in one raw egg. Add a pinch of salt, then stir in the flour and mix again until you have a fairly thick batter, about the consistency of pancake batter. If you'd rather skip the beer and egg, you can use a cup of soured buttermilk or kefir instead; in that case be sure to add a little ground red pepper along with the salt and flour, and aim for that same pancake-batter thickness. Now for the zucchini: rinse them under running water and peel them if the skin is tough — older, oversized zucchini need to be peeled, while young ones have soft, tender skin you can leave on. Slice the zucchini into rounds a little under half an inch (1 cm) thick. Heat some vegetable oil in a skillet over medium-high heat. Dip each zucchini round into the batter and fry in the hot oil until golden on both sides. Enjoy!