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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.

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Just when you thought fried vegetables couldn't get any better -- or any more Southern -- along comes this recipe for Beer Battered Zucchini and Yellow Squash! Instead of the typical cornmeal coating, this recipe uses an amazing beer batter that adds so much flavor. This super easy recipe is great as a side or as an appetizer for when you have guests over. And the best part is that they're.

Overhead photo of Beer battered zucchini with a bowl of Lime Cilantro

Instructions. Use a soft brush to clean the zucchini flowers and carefully remove the inner stamen. Leave at least 2 inches of stem intact to aid in dipping and frying. In a small bowl, add about 1 1/2 cups of flour and a pinch of salt. Add enough beer to the flour, whisking until smooth. You want the batter to be the consistency of cream.

What About Pie Beer Battered Fried Zucchini

Comments. Ingredients: 1 c all purpose flour 1 c beer (your choice of what kind - I used a wheat beer) 2 tsp. season salt 1 tsp. pepper Thinly sliced zucchini 1/2" slic.

What About Pie Beer Battered Fried Zucchini

In a mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and a pinch of black pepper. Gradually add 1 cup of beer to the mixture, whisking continuously until the batter is smooth and free of lumps. Let the batter sit for 10-15 minutes to allow the ingredients to fully incorporate.

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Set aside. Cut the zucchini into even sticks. Put 1/2 cup flour on a plate and set aside for dredging. Put 1 cup flour in a shallow bowl. Season with salt and pepper. While whisking, gradually pour in the beer until the batter has the consistency of a thick pancake batter, whisking until mostly smooth.

BatterFried Zucchini Recipe Yummly

Instructions. Whisk the flour, cumin, and salt together in a medium bowl. Whisk in the beer. Generously coat the bottom of a large skillet with oil — you'll need it to be about ⅛ inch thick. Place the skillet over medium heat. Place a few pieces of zucchini into the batter.

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While whisking, gradually pour in the beer until the batter has the consistency of a thick pancake batter, whisking until mostly smooth. In a wok or frying pan heat 1/2 inch of vegetable oil to 350 degrees. Dredge the zucchini sticks in the flour, and then into the batter.

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1. Heat vegetable oil in a high-sided skillet or Dutch oven to 350 degrees. 2. Combine the flour, beer, and hot sauce in a large bowl. 3. Completely submerge the zucchini rings in the batter, coating them generously, then immediately place in hot oil. Cook until the first side is crispy, then flip and let the other side crisp up.

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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.

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It helps the batter to stick to the zucchini pieces and not slide off. Fill a heavy bottomed skillet with about 3 inches of oil and heat to 350 degrees. Coat each zucchini piece in batter and drop a few at a time in the oil and deep fry, flipping once, until golden browned.

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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.

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In medium bowl, (larger than the circumference of the zucchini slices), whisk together batter ingredients. Set aside. Peel small end of large zucchini with a veggie peeler and slice into 1/4″ slices. Batter makes enough to nicely coat approximately 12 - 3″ round slices. Fill deep frying pan with oil to about 1 1/2 - 2″ deep.

Beer Batter Zucchini Prairie Views

24 medium zucchini flowers. light olive oil or high-heat oil for pan-frying (canola or grapeseed) fine sea salt to taste. 1/2 recipe curried tomato coulis. Step 1: For the batter - Place the flour, salt and pepper in a large bowl. Whisk until well blended. Add the beer and whisk until the mixture is smooth.

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16. Bring beer batter from the fridge and stir it once more before using. 17. Start dipping one by one the zucchini rounds in the batter (separating them!). 18. Coat them with the batter all around with a spoon. 19. When oil heats up, place the coated zucchini rounds in the hot pan, dividing them in 3-4 batches.

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Whisk all of the dry ingredients together and pour in the beer last. Mix until combined and let rest 10 minutes. The batter should be the consistency of a thick pancake batter. Slice the zucchini into thick, even spears. Toss the zucchini into a bit of flour, and then coat in the beer batter. Fry the zucchini until evenly brown and golden on.