Easy Beer Battered Fried Zucchini (With Garlic Dip)

Golden beer battered fried zucchini slices served on a plate with creamy garlic dip and cheddar cheese.

Easy Beer Battered Fried Zucchini (With Garlic Dip)

Course: Appetizer, Side Dish, Snack

Cuisine: European, International

Diet: Kosher, Low Lactose, Vegetarian

Keyword: battered fried zucchini, battered fried zucchini recipe, battered zucchini, fried zucchini balls

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: portions

Calories: 541kcal

Author: Timea

Tender zucchini rounds dipped in a light, puffy beer batter and pan-fried to golden perfection. Served with a traditional whipped garlic emulsion for an easy 30-minute appetizer.

Print Recipe

Metrics - US Customary

Equipment

2 mixing bowls
1 Wide skillet or non-stick frying pan
1 Colander or sieve
1 Wire whisk or fork
1 Paper towels & tongs

Ingredients

For the Salted Zucchini

500 g zucchini approx. 2 medium zucchini / courgettes, sliced into ½-inch (1 cm) rounds
2 teaspoon sea salt coarse, for drawing out liquid

For the Beer Batter

3 pieces eggs free-range, large size
200 g flour self-raising, or plain flour + 1 ½ teaspoon baking powder
200 ml beer chilled light lager or pale ale
½ teaspoon ground pepper freshly ground
½ teaspoon sea salt fine

For Shallow Frying

100 ml sunflower oil or vegetable oil

For the Garlic Dip

6 cloves garlic peeled and finely minced or crushed
50 ml sunflower oil
¼ teaspoon sea salt fine
¼ teaspoon ground pepper freshly ground
½ bunch parsley fresh, finely chopped

Instructions

Salt and drain the zucchini: Place the sliced zucchini rounds in a colander, toss with 2 teaspoons of coarse sea salt, and let sit for 5 to 10 minutes to draw out excess liquid. Shake well in the colander, then press firmly between kitchen paper towels to dry completely.
Make the beer batter: In a mixing bowl, beat the 3 eggs with ½ teaspoon salt and ½ teaspoon black pepper until smooth and lightly frothy. Whisk in the self-raising flour and chilled beer until you have a smooth, lump-free batter.
Coat the slices: Add the dried zucchini slices into the batter bowl. Stir gently until every slice is evenly coated.
Pan-fry until golden: Heat 100 ml of sunflower oil in a large skillet over medium heat to roughly 350°F–365°F (175°C–185°C). Using a fork or tongs, place battered zucchini slices into the hot pan in a single layer without overcrowding. Fry for 1 to 1.5 minutes per side until puffed and rich golden. Transfer to a paper-towel-lined dish to drain. Repeat in batches.
Whip the garlic dip: Place the crushed garlic and a pinch of salt in a small bowl. Stir vigorously while drizzling the 50 ml of sunflower oil in a thin trickle, drop by drop, until a pale, creamy emulsion forms. Season with black pepper and stir in the chopped fresh parsley.
Serve: Serve the battered zucchini immediately while hot alongside the garlic dip, sliced cheeses, and crusty bread.

Video

Notes

Non-Alcoholic Option: Swap the chilled beer for 200 ml of ice-cold sparkling water or club soda.
Keep Batter Cold: Cold liquid hitting warm oil is what makes the batter puff up lightly. Keep your beer or club soda refrigerated right up until mixing.
Reheating: Reheat leftover slices in an air fryer at 375°F (190°C) for 3–4 minutes for best texture. Avoid the microwave, which turns the batter soggy.

Nutrition