Crispy and hard to stop eating, these little fried sticks of zucchini are best enjoyed hot right from the stove, and the perfect thing to nibble with cocktails before dinner. Enjoy on their own, or pair with a dipping sauce!
½teaspoonfreshly ground pepper(plus more if desired)
Lemon wedges to serve
Marinara Sauce (optional, or choose another dipping sauce, see Note)
Instructions
In a mixing bowl, whisk together 1 cup of the flour and 1 cup of beer. Let the batter stand at room temperature for 1 hour, which allows the flour to absorb the beer. The batter will thicken upon sitting.
Meanwhile, cut the zucchini into sticks about ½-inch thick and 2 inches long. You can do this by first slicing the zucchini lengthwise into ½-inch thick planks, then slicing those into 2-inch pieces.
Heat 2 inches of oil in a large deep skillet to 375 F. If you don’t have a frying or candy thermometer, you can test-fry one piece of zucchini in the oil to see if the oil has reached the proper temperature. Line a clean surface or plate with paper towels.
If the batter seems too thick, add additional beer, a couple of tablespoons at a time. Place the remaining 1 cup flour in a wide shallow bowl, and stir in 1 teaspoon salt and ½ teaspoon pepper. Add a handful of zucchini sticks to the flour, and toss to coat. Shake off any excess flour or place the floured zucchini in a strainer and shake to remove any excess flour. Dip the floured zucchini in the batter, then remove and let the excess drip back into the bowl.
Transfer the battered zucchini to the pan and fry until golden brown and crisp, about 3 minutes. Use a slotted spoon to move and flip the zucchini around in the oil so they brown evenly. Transfer the fried zucchini to the paper towels and immediately sprinkle with salt and pepper if desired. Repeat with the rest of the zucchini in batches. Make sure the oil comes back to the right temperature after each batch.
Serve hot with lemon wedges and/or marinara sauce if desired.
If you don’t have a frying or candy thermometer, you can test fry one piece of zucchini in the oil to see if the oil has reached the proper temperature.
Allow the batter to sit for a bit to allow the flour to better absorb the beer, which will allow the batter to thicken. This will then form a crunchy crust when the zucchini is fried.
This frying method involves dipping the zucchini into flour and then into a flour and beer batter. The first dusting of flour allows the batter to adhere to the zucchini better.
Use a slotted spoon to move and flip the zucchini around in the oil so they brown evenly.
Salt the zucchini as soon as you transfer it to the paper towel-lined plate. The salt will stick to the hot zucchini very well, and they will be perfectly seasoned.