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

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CRISPY Beer Battered Zucchini

Course Appetizer

Cuisine Mediterranean

Prep Time 15 minutes

Cook Time 15 minutes

Servings 4

Calories 517 kcal

Author Albert Bevia @ Spain on a Fork

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

1. Cut the zucchini into diagonal slices that are 1 cm thick (a little over a 1/4 inch)

2. 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

3. 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

4. Heat a large fry pan with a medium heat and add in the sunflower oil

5. 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

6. Add the slices of zucchini into the beer batter, gently mix together so all the slices are coated in the batter

7. 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

8. 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

9. 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)

Nutrition Facts

CRISPY Beer Battered Zucchini

Amount Per Serving

Calories 517 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 5g31%

Trans Fat 0.02g

Polyunsaturated Fat 6g

Monounsaturated Fat 27g

Cholesterol 51mg17%

Sodium 367mg16%

Potassium 350mg10%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 4g4%

Protein 7g14%

Vitamin A 530IU11%

Vitamin C 18mg22%

Calcium 94mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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