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ShareZucchini Ribbons
Stand: 3 hrs
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Beer Batter
3/4 cup sifted all-purpose flour - 1 teaspoon salt
- 1 cup beer
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Zucchini Ribbons
5 small zucchini (about 2-1/4 lbs.) - 1 1/2 cups vegetable oil for frying
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 bunches fresh parsley sprigs, for garnish
Directions
1. Make Beer Batter: Place 3/4 cup flour and the 1 teaspoon salt in blender container. Add beer; cover and blend 1 minute or until smooth, stopping once to scrape down sides. Transfer batter to large bowl; let stand at room temperature 3 hours.
2. Make Zucchini Ribbons: Trim the ends of zucchini and cut into 4x1/2-inch strips. Heat 1 inch oil to 385 degrees F. on a deep-fat thermometer in a deep-fat fryer or Dutch oven. Combine 3/4 cup flour, the 1/4 teaspoon salt and the pepper in large bowl. Dredge about 6 strips zucchini in flour mixture, shaking in colander to remove excess.
3. Stir the batter, then add the flour-covered zucchini a few strips at a time to coat. Carefully lower the strips into hot oil with a slotted spoon. Fry strips 2 to 3 minutes or until deep golden brown. Remove with slotted spoon and drain on paper towels. Repeat process with remaining zucchini, seasoned flour and batter.
4. Arrange fried zucchini strips on 6 small serving plates. Garnish with parsley, if desired. Serve immediately. Makes 6 servings.
Nutrition Facts
- Servings Per Recipe 6
- Calories(kcal)280,
- Protein(gm)6,
- Carbohydrate(gm)32,
- Fat, total(gm)14,
- Saturated fat(gm)2,
- Sodium(mg)472,
- Percent Daily Values are based on a 2,000 calorie diet
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