Beer Battered Zucchini Fries Recipes

BEER BATTERED ZUCCHINI FRIES WITH SAFFRON AIOLI

Steps:

• To make the saffron aioli finely mince 2 cloves of garlic and add to a mortar, also pinch in 1/2 teaspoon of saffron threads, using a pestle pound down on the garlic and saffron until you form a paste, then add 1 organic egg yolk, 1 teaspoon of fresh lemon juice and season with sea salt and freshly cracked black pepper, start mixing everything together in a circular motion while slowly pouring in 1/2 cup of extra virgin olive oil, remember to constantly mix while you are adding the olive oil, once you have added all the oil and you have achieved a mayonnaise like texture, cover with seran wrap and add to the fridge
• To make the beer batter add 1/2 cup of all-purpose flour into a large bowl, along with 1/2 teaspoon of baking powder, 3/4 teaspoon of fine sea salt and about 1/8 teaspoon of freshly cracked black pepper, mix the dry ingredients together, then pour in 1/2 cup of your favorite beer and mix it all together until you reach a creamy batter
• Grab 1 large zucchini and cut off about 1/2 inch from each end, then cut the zucchini in half lengthwise, stand up each zucchini piece and cut into 4 evenly sized strips, they should be about 4 inches long by 1/2 inch thick, cut each strip into 4 evenly sized sticks, add the zucchini sticks to a bowl with a 1/4 cup of all-purpose flour and mix together to coat the zucchini
• Heat a small fry pan with a medium-high heat and add a 1/2 cup of sunflower oil, while the oil is heating add about 5 zucchini sticks to the batter and coat them well, you want to cook these fries in batches to not over-crowd the pan, after heating the oil for 3 minutes start adding the coated zucchini sticks to the hot oil and cook for 45-60 seconds per side, transfer to a plate with paper towels as you finish each batch, continue to do this until all the zucchini fries are done
• To serve the dish add the saffron aioli to a plate and decorate the zucchini fries around it, enjoy!

BEER-BATTERED ZUCCHINI CURLY FRIES

Steps:

• Use the widest setting on a vegetable spiral slicer and turn the zucchini into ribbons. Stop every couple of turns to cut the ribbons into 2 to3-inch pieces.
• Whisk together the flour, beer, lemon zest and 1 teaspoon salt in a medium bowl.
• Heat about 2 inches of oil in a large Dutch oven over medium heat. Attach the deep fat fry thermometer and bring the oil to 375 degrees F. Line a baking sheet with a double layer of paper towels and keep it nearby.
• Working one small handful at a time, add the zucchini curls to the beer batter and use tongs to toss and coat (like tossing spaghetti in sauce!). Pick up the battered curls a few at a time with the tongs and let as much excess batter drip off as possible. Being careful of the hot oil, drop the battered zucchini into the hot oil. Use a second pair of tongs or a slotted spoon to turn and help move the zucchini around, separating the pieces as best you can while they fry. Fry until golden brown on both sides, 2 to 3 minutes total. Transfer to the paper-towel lined baking sheet. Continue to fry in small batches. Serve hot (you can reheat in a 325 degrees F oven if needed).

BEER-BATTERED ZUCCHINI FRIES

Steps:

• 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 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 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 a spicy mayonnaise.

BEER-BATTERED FRIES

Steps:

• Fill a small Dutch oven with 3 to 4 inches of oil and heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F. Line a large plate or baking sheet with paper towels.
• In a medium bowl, whisk together the flour, cornstarch, paprika, baking powder, garlic powder, onion powder, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 cup of the beer and stir until smooth, adding more beer a tablespoon at a time if necessary until the batter is the consistency of heavy cream. Set aside.
• Using kitchen towels, dry the potatoes thoroughly. Working in batches, slide the potatoes into the oil, being careful not to crowd the pan, and cook until lightly golden, about 5 minutes. Use a slotted spoon or skimmer to remove to the towel-lined plate and sprinkle with a few pinches of salt.
• Raise the oil temperature to 350 degrees F. Dip the partially cooked fries a few at a time in the batter to coat. Using a fork, slide the coated potatoes 1 at a time into the oil, about 6 or 8 in a batch so as not to overcrowd the pan. Use a metal skimmer or tongs to keep them separate, as they tend to cling together. Cook until deep golden brown, 2 to 3 minutes. Remove to fresh paper towels to drain. Serve immediately.

BEER BATTER

Steps:

• In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).

BEER BATTERED FRIED VEGETABLES

Steps:

• In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
• Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
• Heat oil to 375 degrees F (190 degrees C).
• Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown,

BEER BATTER- ZUCCHINI STICKS

Steps:

• Arrange zucchini on piece of wax paper; salt and pepper , using 1 teaspoon of salt and pepper.
• Combine flour, baking powder, baking soda and remaining teaspoon salt in medium-size bowl.
• Remove 1/2 cup of the mixture to a piece of wax paper. Dip both sides of zucchini in the 1/2 cup of flour mixture.
• Stir beer and lemon juice into remaining flour mixture. (Mixture will foam.) Stir until consistency of pancake batter.
• Heat oil in large skillet. Dip zucchini into batter and saute half at a time in hot oil tender and golden brown . Keep warm in oven while sauteing remaining zucchini.

DEEP FRIED ZUCCHINI

Steps:

• Heat your oil in a high sided pot to 375 degrees over medium high heat.
• Meanwhile, gently toss the zucchini spears with 1 tablespoon of flour.
• Mix together the 1/2 cup flour, salt, baking powder.
• Add the beer and mix gently. Don't worry about lumps.
• When your oil is ready, dip the zucchini in the batter, then fry to a golden brown colour. Make sure to not crowd them in the pot, a few at a time only.
• Drain on paper towel and enjoy.
• Sriracha-Lime Mayonnaise:.
• 2 tbs kewpie mayonnaise (Japanese mayo), 2 tsp sriracha, 2 tsp lime juice, touch of lime zest. Mix all ingredients together.