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Fried Zucchini


In the 1980s there was a craze for beer batter batter for frying vegetables.  This is the recipe that my mother taught me. It makes a great dipping batter for frying any vegetable.  But, we use it mostly for zucchini.  I prefer to cut the zucchini in sticks, so they can be dipped much easier in ranch dressing! 

1 ½ cup of vegetable oil
2-3 zucchinis cut into sticks (see note at bottom)
2 eggs, beaten
½ cup of cornstarch
1 ½ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon seasoned salt
¼ teaspoon black pepper
pinch of cayenne pepper (optional)
1 ½  cup water
½ cup beer (optional—if you don’t want to use beer, use water)
Grated Parmesan for garnish

Wash and slice your vegetable, pat dry with paper towel.   Heat oil in a deep stick or pot for frying.  While oil is heating, in a large bowl, mix flour, cornstarch, garlic powder, salt, black pepper, and cayenne (optional).  Pour in eggs, water, and mix. Pour in beer slowly (it might get foamy; that is ok).  You want the batter to be the thickness of pancake batter.  If it is too thick, add more water 2 tablespoons at a time until you have the right consistency.  Place 8-10 veggie pieces in batter and make sure they are coated.  Drop in hot oil.  Fry until golden brown.  Place on paper towel to drain while frying the next batch.  Sprinkle with grated Parmesan before serving.  Great with marinara sauce and ranch or dill dip.  


NOTE:  Rinse zucchini and pat dry. Trim off ends. Cut zucchini horizontally into thirds (if your zucchini is small, you can just cut it in half horizontally.) Next, cut each piece of zucchini in half the long way. Then cut each of those pieces in half the long way. Using a small knife, trim off the layer of seeds (if there are any) from each plank of zucchini. (The seeds can affect the flavor.) Next, thinly slice each plank, starting along the side with skin. You should end up with strips of zucchini about 3 inches long, 1/8 inch-to-1/4 inch thick, and around 3/4 inch wide. Each strip should have an edge of green skin on it.
   


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