Beer-Battered Zucchini Curly Fries
From McGough's Recipes
| Prep | Cook | Total | Servings |
|---|---|---|---|
| 15 | 25 | 40 | 6-8 |
Ingredients
- 1/2 pound zucchini (1 to 2 small to medium zucchini)
- 1 1/2 cups all-purpose flour
- One 12- ounce lager-style beer
- 1 teaspoon lemon zest
- Kosher salt
- Vegetable oil, for frying
Directions
- 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).
