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Zucchini in Beer Batter

5 from 7 votes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 346 kcal

Ingredients
 

batter

  • 200 g Flour
  • 2 Egg yolk
  • 1 tbsp Neutral oil
  • 1 big 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

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 346kcalCarbohydrates: 70.5gProtein: 10.4gFat: 2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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