A tasty appetizer or an afternoon snack, battered fried zucchini can be any of them, especially if you have a delicious garlic dip and a glass of cold beer. Together with the Mediterranean roasted eggplant recipe and the best-breaded eggplant recipe are the family’s favourites on hot summer evenings.
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For those with a small garden, zucchini or courgette is a summer squash that is very easy to grow, and you can enjoy cooking it in different ways. Let me show you the four ingredients needed in this recipe.
This battered fried zucchini is enough for four servings, so if you are only two, it is enough to halve the quantities. I will use two larger pieces of zucchini, together about 500 g, which I will slice.
We need three large free-range eggs, two hundred grams of self-raising flour, and two hundred millilitres of beer for the beer batter.
In addition to this fried zucchini, I will mix a dip from six cloves of garlic, rub it with 50 ml of sunflower oil and put half a bunch of chopped parsley.
How to Make the Battered Fried Zucchini?
Prepare the Zucchini
I’ll start with the zucchini that, after washing, I will slice into half-inch-thick slices, which is, in my opinion, the right size for this recipe.
After slicing the zucchini, I put them in a bowl and mix them with two teaspoons of sea salt, which will extract quite a lot of liquid from them. I let them sit for about five minutes, after which I drain them in a sieve, during which time I start making the batter.
How to Make the Beer Batter?
I start with eggs that I break into a bowl and season with half a teaspoon of sea salt and half a teaspoon of freshly ground black pepper. I will mix the eggs with an egg beater or electric mixer until I get a liquid composition.
I add flour and beer, constantly stirring until I get a delicate batter without lumps.
In this batter, I put the whole amount of sliced zucchini drained by the liquid and mix them efficiently so that the dough reaches all the slices.
Frying the Battered Zucchini
In a non-stick pan, heat about 100 ml of sunflower oil at medium temperature. When the oil is hot enough, put a few zucchini slices with the batter to fry for about a minute.
Turn the zucchini slices one by one and fry them for about a minute until they turn golden, but be careful not to fry them at too high a temperature because they will burn.
If the battered fried zucchini slice is done, we take them out in a bowl lined with a paper towel to absorb the excess oil, and we continue to fry until we finish the whole amount of sliced zucchini.
Make the Garlic Dip
As I told you, I’m starting to make a dip for these battered fried zucchini, a garlic dip with sunflower oil. I cleaned the six cloves of garlic and crushed them in a bowl.
I mix these garlic cloves with a wooden spoon, slowly pouring sunflower oil as if I were making homemade mayonnaise. Pour the oil slowly, little by little, because there is a possibility of cheesing the composition.
If you get a paste, like mayonnaise, season with 1/4 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper and half a bunch of chopped parsley.
Did you see how fast it went? I’m ready; this was my battered fried zucchini recipe, and I can’t wait to serve it.
If you have any leftovers from the bettered zucchini, which I don’t think they can, they can be kept in the fridge for up to three days. I also like to eat them the next day in the form of a sandwich with bread and cheddar cheese, a delicacy.
How to Serve?
Serve the battered zucchini while they are still hot; put a handful of zucchini slices on a tray, put a few pieces of cheese and a bowl of garlic dip and make yourself comfortable in front of the TV. Delicious!
If you liked my battered fried zucchini recipe, you could try other appetizers such as:
- Meatloaf Pate Recipe
- Zucchini Balls Recipe
- Stuffed Mushrooms With Cheese and Bacon
- Best Smoked Salmon Cream Cheese Recipe
- Mushroom Salad With Mayonnaise
- Smoked Mackerel Spread
- Eggplant With Minced Pork
- Vegan Guacamole
Battered Fried Zucchini
- 1 mixing bowl
Battered Fried Zucchini
- 500 g zucchini 2 pieces
- 3 pieces eggs free-range large size
- 200 g flour self-raising
- 200 ml beer
- 2+1/2 tsp sea salt kosher
- ½ tsp ground pepper freshly ground
- 100 ml sunflower oil
- 6 cloves garlic
- 50 ml sunflower oil
- ¼ tsp sea salt kosher
- ¼ tsp ground pepper freshly ground
- ½ bunch parsley chopped
- Slice the zucchini into half-inch-thick slices. Put them in a bowl and mix with two teaspoons of sea salt. After five minutes, drain them in a sieve.
- Break the whole eggs in a bowl, season with sea salt and freshly ground black pepper. Mix the eggs with an egg beaten until you get a liquid composition.
- Add flour and beer, constantly stirring until you get a delicate batter without lumps.
- In this batter, add the whole amount of sliced zucchini drained by the liquid, and mix them efficiently so that the dough reaches all the slices.
- In a non-stick pan heat the sunflower oil at medium temperature, put a few zucchini slices with the batter to fry for about a minute.
- Turn the zucchini slices one by one and fry them for about a minute until they turn in a golden colour.
- Take them out in a bowl lined with a paper towel to absorb the excess oil.
- Crush the garlic cloves in a bowl and mix with a wooden spoon slowly pouring sunflower oil. If you get a paste, like mayonnaise, season with sea salt, freshly ground black pepper and chopped parsley.
- Serve them while they are still hot, put a handful of zucchini slices on a tray, put a few pieces of cheese and a bowl of garlic dip.