Food Network Kitchen’s Buffalo Zucchini Fries for Summer Slow Cooker/Zucchini Fries/Picnic Brick-Pressed Sandwiches, as seen on Food Network.
Recipe courtesy of Food Network Kitchen

Beer-Battered Zucchini Curly Fries

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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.



Special equipment:
A vegetable spiral slicer A deep-fat fry thermometer
  1. 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.
  2. Whisk together the flour, beer, lemon zest and 1 teaspoon salt in a medium bowl.
  3. 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.
  4. 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).