Beer Battered Zucchini Fries Recipes

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.

FRIED ZUCCHINI BATTER

Steps:

• In medium mixing bowl mix all the above until smooth. Dip sliced zucchini in batter and fry in 1/3 inch hot oil till golden brown.
• This recipe usually will cover 12-15" long zucchini cut in 1/3" slices.

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:

• 1. whisk together the flour, salt and pepper in a large bowl.
• 2. in a separate small bowl, whisk together the egg yokes and vegetable oil.
• 3. drizzle the egg and oil mixture over the flour and mix together with a fork to crate a shaggy dough.
• 4. slowly pour in the beer while constantly whisking until a smooth batter forms.
• 5. cover with plastic wrap and refrigerated for at least 1 hour up to 4 hours before serving.
• 6. heat the oil in a large dutch oven until it reaches 375.
• 7. working with 1 batch of zucchini fries at a time, drop them into the batter, making sure each 1 is coated.
• 8. using tongs, gently add them to the oil and fry until golden brown, about 4-5 minutes.
• 9. remove from the oil with a slotted spoon and drain on a paper towel lined pan.
• 10. allow the oil to come back up to temperature and then repeat until all of the zucchini has been fried.
• 11. 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-BATTERED CURLY FRIES

Steps:

• Fill a heavy Dutch oven outfitted with a deep-fry thermometer halfway up with oil. Heat the oil to 375 degrees F.
• Whisk together the flour, chili powder, garlic powder, smoked paprika, salt and beer in a large bowl, until a thin batter forms.
• Cut the fries into a curly shape using a curly-fry cutter.
• In batches, dredge the potatoes in the batter, and then fry them until crisp, 6 to 7 minutes; use tongs to separate the potatoes while they're in the oil, so they don't stick together.) Drain the fries on a paper-towel-lined baking sheet and sprinkle with salt before serving.