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Fried Zucchini

Source of Recipe

From "The Newlywed Cookbook" by Sarah Copeland


Recipe Introduction

"In the heart of the summer when markets are practically giving zucchini away, buy a bunch and transform them into summer fries that could turn the heads of even the strictest potato devotees. These zucchini get their light and crispy skin from a beer batter. Use a beer you'd enjoy drinking. Eat them fresh and hot from the fryer dipped in harissa-spiked Spicy Mayo."

List of Ingredients

◦ Vegetable oil, for frying
◦ 2 medium-large firm zucchini, scrubbed and cut into 2-inch-long sticks
◦ 1 large egg, beaten
◦ � cup cold full-flavored wheat beer
◦ � cup all-purpose flour
◦ Sea salt
◦ Spicy Mayo (recipe follows)


Recipe

Before you begin, have everything you'll need handy so you can concentrate when you're working with hot oil on the stove. Set up a wire rack on a baking sheet lined with paper towels.

In a large, deep frying pan, heat 1 inch vegetable oil over medium-high heat until it reaches 350� F on a deep-fat thermometer. Decrease the heat to medium-low to keep the oil temperature steady.

Whisk together the egg and beer in a large bowl. Gradually whisk in the flour to make a thin batter. Check the oil temperature again. It should read just under 350� F and will drop slightly, to about 325� F as you add the zucchini pieces. This is the perfect temperature for frying.

Dip vegetable pieces in the batter a few at a time to coat and let the excess drip off before carefully lowering them into the hot oil. Fry until the batter puffs and is crisp and golden, about 2 minutes. Turn over with a slotted spoon and continue cooking 1 minute more. Be sure to cover the pan with a splatter guard to protect yourself as the zucchini pops and sizzles enthusiastically. Remove with a slotted spoon and drain on the rack. Sprinkle with salt while it's still warm. Continue until all the squash is fried.

Serve hot and fresh with Spicy Mayo or all on their own in a basket lined with paper towels.

Serves 6 to 8






❧ Spicy Mayo:

"Creamy mayonnaise mixed with Greek yogurt is the perfect, luscious base to tame the feisty heat of a hot red pepper paste. Stir in North African harissa, Hungarian hot red pepper paste, Southeast Asian sambal oelek, or Sriracha sauce to add a fiery streak to your favorite snack or supper."

◦ � cup Greek yogurt
◦ � cup olive-oil mayonnaise or regular mayonnaise
◦ 2 to 3 tablespoons hot pepper sauce or paste
◦ Pinch of fine sea salt
◦ Freshly ground black pepper

Mix together the yogurt, mayonnaise, and enough hot pepper paste to make you sweat. Season to taste with salt and pepper. Serve on everything your heart desires, especially Baguette BLTs with Spicy Moroccan Mayo. Store in the fridge for up to 4 days.

Makes about � cup