Beer-Battered Zucchini Curly Fries

Watch with amazement as one little zucchini morphs into a giant platter of fries that rivals any fairground food. Change up the batter by[ using a beer with more pronounced hops (like an IPA), if you like.]

Total Time:
40 min
10 min
30 min

6 to 8 servings

  • 1/2 pound zucchini (1 to 2 small to medium zucchini)
  • 1 1/2 cups all-purpose flour
  • One 12- ounce lager-style beer
  • 1 teaspoon lemon zest
  • Kosher salt
  • Vegetable oil, for frying
  • Special equipment: a vegetable spiral slicer; a deep-fat fry thermometer.

  • Use the widest setting on a vegetable spiral slicer and turn the zucchini into ribbons. Stop every couple of turns to cut the ribbons into 2 to3-inch pieces.

  • Whisk together the flour, beer, lemon zest and 1 teaspoon salt in a medium bowl.

  • Heat about 2 inches of oil in a large Dutch oven over medium heat. Attach the deep fat fry thermometer and bring the oil to 375 degrees F. Line a baking sheet with a double layer of paper towels and keep it nearby.

  • Working one small handful at a time, add the zucchini curls to the beer batter and use tongs to toss and coat (like tossing spaghetti in sauce!). Pick up the battered curls a few at a time with the tongs and let as much excess batter drip off as possible. Being careful of the hot oil, drop the battered zucchini into the hot oil. Use a second pair of tongs or a slotted spoon to turn and help move the zucchini around, separating the pieces as best you can while they fry. Fry until golden brown on both sides, 2 to 3 minutes total. Transfer to the paper-towel lined baking sheet. Continue to fry in small batches. Serve hot (you can reheat in a 325 degrees F oven if needed).

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

View All

Cooking Tips
Loading review filters...

    This recipe is featured in:

    Summer Parties