Zucchini in batter recipe

Monday, June 26, 2017

Fried zucchini is a very tasty dish, but for me personally, zucchini in batter is even tastier. Today I offer a simple recipe for juicy and tender zucchini in crispy beer batter, which we will fry in deep fat. Appetizing and ruddy, they are good in themselves, but with sour cream, mayonnaise or ketchup – just yummy fingers!

Zucchini for this recipe I advise you to choose young, small size (I have 350 grams each), with a thin skin and not formed seeds. Large fruits are also quite suitable, but then you should remove them from the dense skin, remove the seeds along with the fibrous inner part, and then cut the pulp into rings, half rings or not thick, arbitrary pieces.

Zucchini in batter recipeA beer beer is different from many other options in that due to the numerous bubbles of carbon dioxide in the liquid, the finished dough turns out to be very airy and crispy. Beer for making batter fits any light (do not take dark – it will be bitter), and in a very cold form (ice is better). Alternatively, beer can be replaced with a highly carbonated mineral water.


Beer Style:

Main course:

Preparing meals step by step with a photo:

For the preparation of zucchini in batter we need the following products: zucchini, light beer, wheat flour (I have the highest grade), refined vegetable (I use sunflower oil) oil, dry garlic and salt.

First we prepare zucchini – they need to be salted and due to this remove excess moisture. My fruit, obsushivaem, with two sides, cut off the tips. We cut the courgettes into circles, about

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