Name: Crispy beer-battered zucchini
Prep time: 10 min
Cook time: 10 min
Yield: 3-4
Ingredients: 5 tender zucchinis; 1 tsp salt; 120 g all-purpose flour; 80 g cornstarch; 330 ml cold beer (1 can); 1 liter sunflower oil (for frying); 200 g strained Greek yogurt; 1 garlic clove; 2 tbsp fresh coriander; 2 tbsp olive oil; Juice of ½ lemon; Salt; Pepper

Crispy beer-battered zucchini

Servings

3-4

Preperation

10 minutes

Cooking

10 minutes

Waiting

10 minutes

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.