Crispy beer-battered zucchini

Slice the zucchinis into ½ cm thick rounds. Sprinkle with 1 tsp of salt and let them sit for 10 minutes to release excess moisture.

Pat them dry with a paper towel to absorb the moisture, preventing the batter from breaking during frying. Keep them on the paper towel while preparing the batter.

In a large bowl, mix the flour, cornstarch, a pinch of salt, and cold beer until a thick batter forms.

Heat enough sunflower oil in a deep frying pan or pot over medium-high heat.

Dip each zucchini slice into the batter and fry in hot oil until golden and crispy, about 3 minutes.

Place on a plate lined with paper towels to absorb excess oil. Sprinkle with a little salt and pepper and serve with yogurt dip.

In a blender, add the garlic, coriander, lemon juice, olive oil, salt, and pepper. Blend until the garlic and coriander are finely chopped.

Add the yogurt and blend for 2-3 seconds just to combine. Serve immediately.

Crispy beer-battered zucchini

Servings

Preperation

Cooking

Waiting

For the zucchini:

For the yogurt dip:

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Cheesy potato gratin

Falafel with Leftover Lentils

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Crispy beer-battered zucchini

Servings

Preperation

Cooking

Waiting

For the zucchini:

For the yogurt dip:

See more recipes:

Cheesy potato gratin

Falafel with Leftover Lentils

Flatbread spinach pie

Potato mozzarella bombs

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