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Beer-Battered Zucchini Fries

Beer. Battered. Zucchini. Fries.

I loooooove vegetables. Okay, not really. You know that, plus I don’t have a poker face (ask my mom, sister and Chief Culinary Consultant about my card-playing antics) and I can’t lie to you. I pour zucchini into baked goods. I stuff squash and peppers with sausage and cheese.  I bake corn with copious amounts of cheese. Now I’ve discovered the world of beer-battered vegetables. This may have become my favorite way to eat any vegetable. Obviously, whoever the poster child is for eating your vegetables is in absolutely no danger of losing their job to me. But, oooooh boy, is this some crazy delicious zucchini.

I’ve had fried zucchini in a number of different ways before… battered, breaded and fried, straight-up fried like onion straws, in planks… You name it, I’ve tried it. These by far take the cake. I love them cut in the traditional French fry shape, which allows for much more batter per fry than something like a plank or a thicker cut. Less vegetable, more beer batter per bite? I’m sold. I also really enjoyed the beer batter versus a breaded version. It’s crispier and lighter and all-around amazing.

My mom had my aunt and uncle and cousins over yesterday for some family dinner time, and I made these zucchini fries for us all to munch on while we visited and let the grill heat up. Once they hit the table, they disappeared almost immediately. The batter stayed crisp and the zucchini inside was perfectly tender. Everyone raved about them and we all agreed that zucchini fries definitely need to happen again soon. And so they shall.

I need to eat my veggies, after all ;-)

One year ago: Two-Ingredient Ice Cream: Reese’s Mini Peanut Butter Cup Ice Cream
Two years ago: Mocha Cupcakes with Espresso Frosting
Three years ago: Pistachio Nut Ice Cream
Five years ago: Pasta Carbonara Florentine

Beer-Battered Zucchini Fries

Yield: 4 to 6 servings

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

Ingredients:

2 to 3 medium zucchini, cut into ½-inch-thick fries
1½ cups all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon vegetable oil
2 egg yolks
1 cup beer
2 quarts vegetable oil, for frying

Directions:

1. Whisk together the flour, salt and pepper in a large bowl. In a separate small bowl, whisk together the egg yolks and vegetable oil. Drizzle the egg and oil mixture over the flour and mix together with a fork to create a shaggy dough. Slowly pour in the beer while constantly whisking, until a smooth batter forms. Cover with plastic wrap and refrigerate for at least 1 hour (up to 4 hours) before frying.

2. Heat the oil in a large Dutch oven until it reaches 375 degrees F. Working with one batch of zucchini fries at a time, drop them into the batter, making sure each one is coated. Using tongs, gently add them to the oil and fry until golden brown, about 4 to 5 minutes. Remove from the oil with a slotted spoon and drain on a paper towel-lined pan. Allow the oil to come back up to temperature, and then repeat until all of the zucchini has been fried. Serve with ranch dressing or a spicy mayonnaise.

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45 Responses to “Beer-Battered Zucchini Fries”

  1. Ashley @ Wishes and Dishes on August 13, 2012 at 2:13 am

    These are the only way I will eat vegetables, too! I have to “hide” them :)

    Reply

  2. Jennifer @ Peanut Butter and Peppers on August 13, 2012 at 6:41 am

    Yum, these look delectable!! Love zucchini fires!!

    Reply

  3. Katrina @ Warm Vanilla Sugar on August 13, 2012 at 6:45 am

    Anything beer battered is awesome in my mind! Love this!

    Reply

  4. nancy K on August 13, 2012 at 7:50 am

    These look so yummy but I just can’t bring myself to fry things at home. It just doesn’t seem worth the fat calories. I save occasional special fry treats for dinner out and feel less guilty

    Reply

  5. love cooking on August 13, 2012 at 8:26 am

    Wow…this looks fantastic. I like them very much. Beer batter is very special, I might try to use this batter to deep fry some other foods such as mushroom, sweet potato, shrimps, squid and more. Beer is really a great idea. :)

    Reply

  6. Averie @ Averie Cooks on August 13, 2012 at 9:09 am

    It’s 8am and beer-battered fries sound great to me! Wish I was kidding :)

    Reply

  7. megan @ whatmegansmaking on August 13, 2012 at 9:34 am

    what an awesome idea!! Definitely the best way I’ve seen to eat zucchini :)

    Reply

  8. Anna @ Crunchy Creamy Sweet on August 13, 2012 at 10:42 am

    These are going onto our football-season-snacks list!

    Reply

  9. Kelly on August 13, 2012 at 10:44 am

    Yum!! Great photo – and what a pretty platter :)

    Reply

    • Michelle on August 18th, 2012 at 3:17 pm

      Haha, yes! A successful shopping trip :)

      Reply

  10. Annamaria @ bakewelljunction.wordpress.com on August 13, 2012 at 11:01 am

    I like the looks of these. I wonder if I can get a similar result by baking them. Thanks for sharing.

    Reply

  11. jantell on August 13, 2012 at 11:15 am

    Absolutely insane! Is it lunch time yet? …and I’m supposed to be on a wellness kick- ;) rigggght.

    Reply

  12. Mrs. Jen B on August 13, 2012 at 11:16 am

    Oh my gosh I can almost taste that crispy coating…!

    Reply

  13. shelly (cookies and cups) on August 13, 2012 at 11:40 am

    Frying veggies is the best way to make sure you get your serving :)

    Reply

  14. Laura Dembowski on August 13, 2012 at 11:59 am

    I love fried zucchini, but it’s so hard to find good fried zucchini, or anything for that matter, and yours definitely looks amazing. Wish I had some right now.

    Reply

  15. Fran@fransfavs.com on August 13, 2012 at 12:48 pm

    I guess the zucchini bounty is getting to all of us! This weekend I made Tracey’s baked zucchini fries coated with panko–also very yummy. I loved the simple dipping sauce that went with it: 3 tbl. mayo, 1 to 1 1/2 tsp. sriracha sauce, and 1 tsp. of lime. Went really well with the zucchini. Will be posting it soon. I’m crazy about beer-battered anything, so will try this soon!

    Reply

    • Michelle on August 18th, 2012 at 3:16 pm

      Hi Fran, I need to try that dipping sauce! So easy and sounds delicious! Thanks for reminding me of it, I did see it on Tracey’s site too!

      Reply

  16. Anita at Hungry Couple on August 13, 2012 at 1:00 pm

    I actually really am a veggie lover although I admit to have a weakness for them when their battered and fried. :) These look sooooo good.

    Reply

  17. Erin @ The Spiffy Cookie on August 13, 2012 at 2:28 pm

    I’ve had zucchini fries before, and I adore beer battered regular fries so I can put two and two together to realize this must be great!

    Reply

  18. Lindsey on August 13, 2012 at 2:36 pm

    These look amazing, what’s a girl to do with a garden full of zucchini well I usually make jelly but there’s only so much jelly a family could eat! These look great if I wasn’t I fried food ban this would be breakfast.

    Reply

    • Spanky on May 18th, 2013 at 1:01 pm

      Lindsey: The zucchini jelly sounds so good. I think we are going to have a bumper crop of zucchini this year so I would love to have your recipe for jelly.

      Reply

  19. Ine "Honey, are you eating enough vegetables?" on August 13, 2012 at 3:10 pm

    I will definitely try this… I really love your pictures as well!

    Reply

  20. Erin @ Dinners, Dishes and Desserts on August 13, 2012 at 4:58 pm

    I am all over anything with beer batter! I love zucchini on its own, but I would eat it by the pound this way!

    Reply

  21. Mal @ The Chic Geek on August 13, 2012 at 5:20 pm

    These look amazing! I love zucchini fries

    Reply

  22. Karla on August 13, 2012 at 6:01 pm

    Yum, yum, yum

    Reply

  23. Julie @ Table for Two on August 13, 2012 at 8:55 pm

    Yum! I love the beer battered batter on these zucchini fries. Another great way to use up the zucchini :)

    Reply

  24. Candy @ Candy Girl on August 14, 2012 at 10:44 am

    I want a big plate full of these right now! With a side of honey mustard.

    Reply

  25. Ashley Tintinger on August 16, 2012 at 10:15 pm

    Mmmm, these were so yummy! Thanks for posting.

    Reply

  26. tanya1234 on August 18, 2012 at 8:28 am

    luv it thankxxxxxxxx

    Reply

  27. Karly on August 19, 2012 at 12:44 pm

    Um, I’m with ya on the veggies. They’re generally only good when they’re fried, covered in cheese, or floating in heavy cream. <— Truth.

    Adding beer to veggies and then frying them? Pure genius.

    Reply

  28. Carolete on August 20, 2012 at 10:04 am

    I made these zucchini fries this weekend – they were AWESOME

    Reply

  29. Kim on September 5, 2012 at 3:44 pm

    Did your oil bubble over? I tried making zucchini fries that used a wet batter before and my oil bubbled up and over my fryer. It was a mess!

    Reply

    • Michelle on October 5th, 2012 at 11:28 am

      Hi Kim, My oil did not boil over. Make sure that you are using a big enough pot. I use my 7.25-quart Dutch oven for all of my frying and have never had an issue with spills.

      Reply

  30. Raquela on November 11, 2012 at 4:19 pm

    Neat! I’m wondering about baking them too-think it would work?

    Reply

    • Michelle on November 13th, 2012 at 9:18 pm

      I have not tried baking these; I’m not sure how it would work with batter. Usually when foods are battered they are fried; you might want to try breading them – that would probably work much better in the oven.

      Reply

  31. suz on December 28, 2012 at 9:22 am

    Michelle,
    My gluten allergic Mom loves zuchinni so how would you substitute rice flour in this recipe? I was thinking rice flour and beer would be a really crispy match ? Your insights?
    Thank you and we live very nicely on your recipes and suggestions. Best to all of you in 2013.

    Reply

    • Michelle on December 28th, 2012 at 12:33 pm

      Hi Suz, I don’t have any experience using rice flour in place of all-purpose, but it seems like it should be a fine substitution. You may need a little more of it if it’s lighter than regular all-purpose flour. Enjoy!

      Reply

  32. Meghan on April 10, 2013 at 2:07 pm

    Hi Michelle,

    These are a perfect summer side! Would you be open to us featuring these on CraftBeer.com? I think they’d be super popular! Thanks! Meghan

    Reply

    • Michelle on April 11th, 2013 at 12:38 pm

      Hi Meghan, Sure! Feel free to use the photo with a link back to the original blog post.

      Reply

  33. Kathy on May 14, 2013 at 4:43 pm

    I also throw in onion rings and yellow squash. Might try it with green beans. Am thinking seriously about doing baby beets this way. Think of the look on a person’s face when they bite into one of those! Of course they would have to be pre-cooked.

    Reply

  34. Hana on June 1, 2013 at 4:31 am

    You have this strange ability to read my cooking mind! When I bookmark a page to try making something later that week, a better version of the exact recipe usually pops up on your blog! This has happened enough times now that it is WEIRD!!! Coconut cake, lemon loaf, pull-apart bread, popovers, and now THIS? Our cooking minds must be jiving at the same frequency. ;) Love you blog, happy cooking!

    Reply

  35. Beth on July 18, 2013 at 5:40 pm

    Yum!!! Made this to it and got rave reviews from the hubby and my 4 year old aspiring chef! I had batter left so, why not, I made some onion rings!

    Reply

  36. FiroOze on September 19, 2013 at 12:18 pm

    Pictures are gorgeous and the idea sounds great to me as my family always found zucchinis tasteless!But I’m wondering if it could be made without having beer?

    Reply

    • Michelle on September 19th, 2013 at 4:10 pm

      I’m sure there are batter recipes out there you can find without beer (some use buttermilk).

      Reply

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