Got Zucchini? Make this CRISPY Beer Battered Zucchini
This CRISPY Beer Battered Zucchini is what comfort food is all about. We’re talking a light crispy texture with the perfect balance of flavors, simple everyday ingredients and all done in about 30 minutes. Serve this dish as a tapas appetizer or even as a side dish next to some grilled fish.
I served this crispy zucchini next to a spicy garlic mayo aioli. Made with just mayonnaise, garlic, hot smoked paprika, lemon juice and olive oil. The aioli is optional, but it truly brings out an incredible flavor in the beer battered zucchini.
The secret to this recipe is to season the slices of zucchini with sea salt and let them sit for about 10 minutes. This will extract the water out of the zucchini. That way once you cook it, it won’t get mushy and it keeps its beautiful firm texture.
TIPS & TRICKS to Make this Recipe: I used sunflower oil to fry the slices of zucchini. But you can use any type of neutral oil. Such as peanut oil, grapeseed oil or canola oil. Either way, make sure to use a medium heat and nothing higher. Other wise the zucchini will brown too quickly and not fully cook.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
HOT SMOKED SPANISH PAPRIKA
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Watch the Video Below on How to Make this CRISPY Beer Battered Zucchini
CRISPY Beer Battered Zucchini
Ingredients
- 2 zucchini
- 1 cup all purpose flour 120 grams
- 1 tsp baking powder 4 grams
- 1 large egg
- 1 cup beer 240 ml
- 1/2 cup low fat mayonnaise 120 grams
- 2 cloves garlic
- 1 tsp hot smoked Spanish paprika 2.50 grams
- 1 tsp lemon juice 5 ml
- 1 tbsp extra virgin olive oil 15 ml
- 1/2 cup sunflower oil 120 ml
- sea salt & black pepper
Instructions
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Cut the zucchini into diagonal slices that are 1 cm thick (a little over a 1/4 inch)
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Add the slices of zucchini over a wire rack with paper towels underneath, all in a single layer, then season with sea salt on both sides
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In the meantime, add the flour into a large bowl, along with the baking powder and a 1/4 tsp (1.5 grams) sea salt, mix the dry ingredients together, then crack in the egg and add in the beer, whisk together until you get a creamy batter
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Heat a large fry pan with a medium heat and add in the sunflower oil
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While the oil is heating, move back to the slices of zucchini, transfer them over some paper towels, all in a single layer, and pat dry
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Add the slices of zucchini into the beer batter, gently mix together so all the slices are coated in the batter
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Once the oil is nice and hot in the fry pan, add in the slices of zucchini, shaking off any excess batter and all in a single layer, cook in batches to not overcrowd the pan, fry for 2 to 3 minutes per side or until golden fried all around, as you finish each batch transfer into a dish with paper towels
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To make the spicy aioli, add the mayonnaise into a bowl, finely grate in the garlic, add in the hot smoked paprika, lemon juice, olive oil and season with sea salt & black pepper, whisk together until you get a creamy sauce
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Transfer the spicy aioli into a serving dish and decorate the beer battered zucchini around it, serve at once, enjoy!
Recipe Notes
Get the Hot Smoked Spanish Paprika I used to make this Recipe (25% OFF Your Order when you Purchase through this Link)
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Bob
01 . Jun . 2024Do not try this one. I made it exactly as the recipe suggested and it turned out terrible. Lumpy zucchini and crappy crisp.
Spain on a Fork
Sorry to hear that, did you salt the zucchini beforehand? Was your oil hot when you added the zucchini? I make this one all the time, specially during summer and the zucchini is always firm with a nice crisp to it
01 . Jun . 2024