The beer batter zucchini are a crunchy and delicious appetizer, ideal to prepare in spring when zucchinis are in season and particularly tasty. This fried zucchini recipe is simple and quick but always manages to surprise with its light texture and aromatic taste of the beer batter. Frying vegetables in batter is a tasty way to enhance their flavor, and it works well with many vegetables: artichokes, cauliflower, broccoli, asparagus and, of course, zucchini. To prepare a light batter (and gluten-free), I usually use rice flour and very sparkling water, but in this version, I experimented with beer, obtaining an even more golden, fragrant result with a stronger flavor. Beer, in fact, enriches the batter giving it a deeper aroma than the classic version with water. The result is crispy and light fried zucchini, perfect to serve hot as an appetizer or aperitif. Those who follow a gluten-free diet can easily make a gluten-free version by replacing all-purpose flour with fine rice flour and using a gluten-free beer: the result will still be excellent. The beer batter zucchini is a simple but flavorful dish, capable of bringing all the freshness of spring to the table with a touch of originality. Perfect for a dinner with friends or as a delicious snack for the aperitif, they are bound to become one of your favorite recipes.
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- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 197.00 (Kcal)
- Carbohydrates 32.86 (g) of which sugars 1.51 (g)
- Proteins 8.54 (g)
- Fat 4.66 (g) of which saturated 0.77 (g)of which unsaturated 3.26 (g)
- Fibers 2.65 (g)
- Sodium 105.37 (mg)
Indicative values for a portion of 230 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fried Zucchini with Beer Batter
To prepare the gluten-free batter I used fine rice flour and gluten-free light beer.
- 23 oz zucchini
- 1 1/4 cups all-purpose flour (or gluten-free rice flour)
- to taste light beer (about 1/2 cup)
- 1 pinch salt
- to taste pepper
- to taste peanut oil
Tools
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Whisk
- 1 Frying pan non-stick, wide and high-sided
- 1 Slotted spoon
- Paper towel
How to Prepare Fried Zucchini with Beer Batter
To prepare the fried zucchini in beer batter, start by washing and drying the zucchini. Trim them, then cut them in half (1). Cut each piece lengthwise and then into not too thin sticks (2).
Then prepare the beer batter: place the flour, a pinch of salt, and a grind of pepper in a bowl (3). Start pouring the beer, which should be freshly opened and preferably cold (4).
While pouring the beer, use a hand whisk to mix it with the flour. Pour the beer gradually until you get a smooth, homogeneous, and fairly fluid batter (5). The amount of beer varies significantly depending on the type of flour used, so it’s advisable to adjust it by eye, considering that you can always correct the fluidity of the batter by adding more flour or more beer. Dip the zucchini sticks in the batter, covering them completely (6).
In a wide, high-sided non-stick pan, heat plenty of peanut oil to a temperature of about 340°F (170°C). Before frying all the zucchini, test by dipping one: if the batter immediately puffs up and forms lots of bubbles, the oil is hot enough. The test also helps you determine if the batter is thick enough: if it detaches once drained, you can add more flour to the bowl.
Using a fork, remove the zucchini from the bowl one at a time, allowing the batter to drain slightly, and plunge them into the hot oil (7). Let them cook for 3-4 minutes until they are puffy and golden, then drain them with a slotted spoon and let them dry on a sheet of paper towel (8).
Serve the beer batter zucchini immediately as an appetizer or snack to accompany the aperitif.
Storage
Fried zucchini are best enjoyed freshly made because they, like all fried foods, lose crispiness over time. If you want to prepare the batter in advance, you can make it half an hour earlier and store it in the refrigerator.
Tips and Variations
The most suitable beers for preparing the batter are light ones (lager), with a not too bitter taste. They should also be very fizzy to ensure a puffy and light batter.
