When the zucchini bounty is prolific, serve beer battered zucchini wedges as an appetizer when enjoying drinks with friends. This is a wonderful vegetarian zucchini recipe, that you will find addictive to eat.
If your looking for a hot – vegetarian appetizer, that is a little more than vegetable sticks and dip then these would be exactly what your looking for.
I generally try not to fry, but these wedges are the bomb, an easy zucchini recipe that is quick and easy to make. They are a real crowd pleaser and once you bite into the super airy and crunchy batter and find your way into the tender sweet zucchini inside you will find this was the one food choice worth coating in batter and frying.
The method used to make the batter below will guarantee you a crispy coating. Nothing worse than soggy batter.
Bell Zucchini was used here to cut into wedges, but you can use the traditional zucchini and simply cut into thicker sized strips.
1 large bell zucchini cut into thick wedges.
For The Batter
1 cup plain flour
1 teaspoon baking powder
1 cup beer cold
2 cups vegetable oil
You can uses sweet potatoes or any vegetable instead of the zucchini
Cut the zucchini into wedges or strips. Strain well, refrigerate while straining for 10 minutes.
Place the dry ingredients into a bowl and sift.
Make a well, and add the egg into the well.
While whisking, gradually pour the cold beer until the batter has the consistency of think pancake batter. Whisk until you achieve a smooth texture.
Your beer must be cold, the batter must be cold and the oil must be hot. This will ensure a perfectly crispy and airy batter.
In a deep pan heat the vegetable oil to approximately 180 degree Celsius.
If you cant test the heat of the oil with a thermometer, drop a quarter of a teaspoon of batter and if it doesn’t sink but bubbles to the surface, the oil has been pre-heated enough. Don’t allow the oil to smoke though.
Hold the zucchini from one end and dip into the batter. Wipe any excess batter using the side of the bowl – without remove too much.
Dip into hot oil.
Turn over, and cook until a golden colour appears on the batter. Try the first one if you need to. Remove with a stainlesss steel soup ladle and tap any excess oil off the ladle before placing the zucchini onto a paper towel. This will help your paper towel not becoming soggy too soon. Use fresh paper towel if necessary half way through while your working with the others.
Serve immediately.Crispy Beer Battered Zucchini Wedges
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