Taste Level: GCost: $20 and under
Serves: 6
Prep Time: 10-15 min.
Cook Time: 10-15 min.
Difficulty: 1
I am a big fan of breaded jalapeno zucchini sticks but I wanted to try out a beer batter. While not as good at breaded zucchini sticks they were still great. It all depends on taste I suppose because I know some people that hate breaded Zucchini but love battered Zucchini. So if battered is your things give these a taste!
Ingredients:
Zucchini
3 Zucchinis (sliced into spears and cut in half)
peanut oil (for frying)
Dry
Dry
2 cups flour
1 tbsp baking powder
1 tsp baking soda
1 tbsp Parmesan (grated)
1 tbsp Romano (grated)
1 tbsp baking powder
1 tsp baking soda
1 tbsp Parmesan (grated)
1 tbsp Romano (grated)
kosher salt (to taste)
fresh crack pepper (to taste)
fresh crack pepper (to taste)
Wet
1 cup Miller high life
1/2 cup Italian volcano lemon juice
2 Jalapenos (seeded and veined)
Pepper Zucchini slices.
In a medium bowl combine flour, baking powder, baking soda, Parmesan, Romano, salt and crack pepper and whisk till mixed well.
Move 1 cup of the dry mixture into a small bowl.
In a medium bowl combine flour, baking powder, baking soda, Parmesan, Romano, salt and crack pepper and whisk till mixed well.
Move 1 cup of the dry mixture into a small bowl.
Stir the remaining wet ingredients into the medium bowl and whisk till mixed well and a thick batter has formed.
Heat peanut oil over high heat in a deep pot until you can drip a little batter into the oil it fries and floats (6-8 minutes.)
Dip zucchini slices into the small bowl of dry mixture in batches of 8 pieces, then dip in the batter and place in the oil. Fry in the oil 1-3 minutes or until golden brown. Use a metal slotted wide spoon to remove from oil and place on a plate with paper towels to drain of excess oil.
Repeat until all zucchini is fried and serve warm with our ranch dipping sauce.
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