Thursday, September 17, 2009
Beer -Battered Zucchini
1 1/2 cups all- purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 btl. (7oz) beer
2 zucchini, 12 oz
2 tsp. Old Bay Seasoning
1 tsp. ground cumin
1/2 cup ranch or honey-mustard salad dressing
Chopped fresh parsley & lemon wedges, optional
~Combine flour, baking powder, & 1/4 tsp. salt; whisk beer & egg until smooth. Let batter stand 15 minutes.
Meanwhile quarter zucchini lengthwise;cut into 4"-long pieces. Toss zucchini with Old Bay & cumin.
~In a large skillet, heat 1" of oil over medium-high heat to 350 F on deep frying thermometer. Add zucchini to batter; toss to coat. Remove, letting excess batter drip off.
~Fry zucchini in batches, turning once, until golden, 2 min. per side. Drain on paper towels. Sprinkle with remaining 1/4 tsp. salt. If desired, sprinkle with parsley & serve with dressing & lemon.
~Our changes we will make next time...We wont need as much oil. There was way to much to toss so we filtered it & will use it next time. We will cut the zucchini thinner & were thinking of doing it in circles. They were alittle to thick so I think thinner would make them taste better. Also we did not use the lemon or parsley or sprinkle the remaining salt. If you know me you know my issues with salt.