John Myers
Zucchini in Beer Batter
The perfect zucchini in beer batter recipe with a picture and simple step-by-step instructions.
batter
- 200 g Flour
- 2 Egg yolk
- 1 tbsp Neutral oil
- 1 Strong pinch of salt
- 1 tsp Black cumin
- 120 ml Light beer / Pilsener
- Egg whites from 2 egg whites
- 1 l Neutral oil for frying / deep-frying
- Dough: Mix flour, egg yolks, oil, salt, beer and black cumin to a smooth dough and let rest for approx. 20 minutes. Beat the solid egg whites of the two egg whites and fold into the dough after the resting time.
- Cut the zucchini into approx. 5mm thick slices.
- Heat the oil in a saucepan to around 180 °. The temperature can be tested with a wooden stick: if small bubbles rise on the wood, the oil is hot enough.
- Dip the zucchini slices in the batter and fry them in the oil until golden brown on both sides. Briefly degrease on kitchen paper.
- If you like, you can lightly salt the finished slices again. There is also a colorful salad and a quick dip made from 100g sour cream, three tablespoons of yogurt, salt, pepper and garlic.
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