WHY THIS RECIPE WORKS:
Fried zucchini sticks with a dipping sauce are a delicious pub-style snack or fun side dish. Since zucchini has a high water content, working quickly when frying to prevent moisture from leaching from the zucchini is key. We cut the zucchini into spears and removed the watery inner seed pulp. Then we floured the spears, shook off the excess, and coated the zucchini in a light beer batter seasoned with garlic powder
and cayenne. To keep the spears crisp, we fried them quickly in hot (375- degree) oil, drained them briefly, and served them right away with a mayonnaise-based dipping sauce flavored with garlic, lemon juice, and a hit of hot sauce. Use a Dutch oven that holds 6 quarts or more for this recipe. Dredge the zucchini just before frying for the best texture. This recipe can easily be doubled.
Serves 4 to 6
Total time: 30 minutes
INGREDIENTS:
AÏOLI
- ½ cup mayonnaise
- 1½ teaspoons lemon juice
- 1 teaspoon hot sauce
- 1 garlic clove, minced
- Salt and pepper
ZUCCHINI
- 2 zucchini, trimmed
- ¾ cup plus 1 tablespoon all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- Salt and pepper
- ¾ teaspoon cayenne pepper
- ¾ cup lager, such as Budweiser
- 2 quarts peanut or vegetable oil
INSTRUCTIONS:
- For the aïoli, combine all ingredients in a bowl. Refrigerate until ready to serve. Season with salt and pepper to taste. (Aïoli can be refrigerated for up to 1 day.)
- For the zucchini, quarter zucchini lengthwise. Using a vegetable peeler, shave seeds from the inner portion of each quarter. Halve each quarter lengthwise, then cut in half crosswise. (You should have 32 pieces total.)
- Whisk flour, cornstarch, baking powder, garlic powder, 1 teaspoon salt, ¾ teaspoon pepper, and cayenne together in a large bowl. Reserve ½ cup flour mixture. Slowly whisk beer into the remaining flour mixture until the consistency of pancake batter (you may have leftover beer).
- Set a wire rack in a rimmed baking sheet and line with a triple layer of paper towels. Add oil to a large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 375 degrees.
- Toss half of zucchini in a bowl with reserved flour mixture until evenly coated. Set a fine-mesh strainer over the second large bowl and transfer zucchini and flour mixture to the strainer. Shake to remove all excess flour mixture from zucchini (catching excess in the second bowl).
- Transfer zucchini to batter and stir to coat. Using tongs, drop each spear into hot oil and stir quickly to prevent pieces from clumping together. Cook until light golden brown, about 4 minutes. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees.
- Transfer spears to the prepared rack and season with salt. Return oil to 375 degrees and repeat with remaining zucchini spears, flour mixture, and batter. Serve.
