Beer-Battered Zucchini Curly Fries
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
38
Sourness
36
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 tsp
Lemon ZestDirections:
1
Special equipment: A vegetable spiral slicer A deep-fat fry thermometer Use the widest setting on a vegetable spiral slicer and turn the zucchini into ribbons
2
Stop every couple of turns to cut the ribbons into 2 to3-inch pieces
3
Whisk together the flour, beer, lemon zest and 1 teaspoon salt in a medium bowl
4
Heat about 2 inches of oil in a large Dutch oven over medium heat
5
Attach the deep fat fry thermometer and bring the oil to 375 degrees F
6
Line a baking sheet with a double layer of paper towels and keep it nearby
7
Working one small handful at a time, add the zucchini curls to the beer batter and use tongs to toss and coat (like tossing spaghetti in sauce!)
8
Pick up the battered curls a few at a time with the tongs and let as much excess batter drip off as possible
9
Being careful of the hot oil, drop the battered zucchini into the hot oil
10
Use a second pair of tongs or a slotted spoon to turn and help move the zucchini around, separating the pieces as best you can while they fry
11
Fry until golden brown on both sides, 2 to 3 minutes total
12
Transfer to the paper-towel lined baking sheet
13
Continue to fry in small batches
14
Serve hot (you can reheat in a 325 degrees F oven if needed)