BEER-BATTERED ZUCCHINI FRIES
A tasty and crunchy vegetable side dish
Provided by Michelle
Categories Side Dish
Time 50m
Number Of Ingredients 8
Steps:
- Whisk together the flour, salt and pepper in a large bowl. In a separate small bowl, whisk together the egg yolks and vegetable oil. Drizzle the egg and oil mixture over the flour and mix together with a fork to create a shaggy dough. Slowly pour in the beer while constantly whisking, until a smooth batter forms. Cover with plastic wrap and refrigerate for at least 1 hour (up to 4 hours) before frying.
- Heat the oil in a large Dutch oven until it reaches 375 degrees F. Working with one batch of zucchini fries at a time, drop them into the batter, making sure each one is coated. Using tongs, gently add them to the oil and fry until golden brown, about 4 to 5 minutes. Remove from the oil with a slotted spoon and drain on a paper towel-lined pan. Allow the oil to come back up to temperature, and then repeat until all of the zucchini has been fried. Serve with ranch dressing or a spicy mayonnaise.
Nutrition Facts : Calories 330 kcal, Carbohydrate 41 g, Protein 7 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 97 mg, Sodium 596 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CURLY FRIES
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 1h50m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- For the potatoes: Spiralize the potatoes into fries and soak in water in a container for 1 hour in the refrigerator.
- For the batter: Combine the flour, paprika, seasoned salt, cayenne, some salt and pepper and 1 cup water in a large pitcher and pour into a large resealable plastic bag.
- Drain the fries and pat dry. Put them in the bag with the batter and massage to make sure they are coated thoroughly with it. Set aside for 30 minutes so the fries can absorb all the flavors.
- Heat about 3 inches of oil in a heavy-bottomed pot over medium heat to 365 degrees F.
- Cook the fries in batches until golden and crispy, about 2 minutes per batch. Drain on a paper towel-lined plate, sprinkle with salt and serve immediately.
BEER-BATTERED FRIES
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Fill a small Dutch oven with 3 to 4 inches of oil and heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F. Line a large plate or baking sheet with paper towels.
- In a medium bowl, whisk together the flour, cornstarch, paprika, baking powder, garlic powder, onion powder, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 cup of the beer and stir until smooth, adding more beer a tablespoon at a time if necessary until the batter is the consistency of heavy cream. Set aside.
- Using kitchen towels, dry the potatoes thoroughly. Working in batches, slide the potatoes into the oil, being careful not to crowd the pan, and cook until lightly golden, about 5 minutes. Use a slotted spoon or skimmer to remove to the towel-lined plate and sprinkle with a few pinches of salt.
- Raise the oil temperature to 350 degrees F. Dip the partially cooked fries a few at a time in the batter to coat. Using a fork, slide the coated potatoes 1 at a time into the oil, about 6 or 8 in a batch so as not to overcrowd the pan. Use a metal skimmer or tongs to keep them separate, as they tend to cling together. Cook until deep golden brown, 2 to 3 minutes. Remove to fresh paper towels to drain. Serve immediately.
BEER-BATTERED CURLY FRIES
Provided by Nancy Fuller
Categories side-dish
Time 25m
Yield 2 generous servings
Number Of Ingredients 8
Steps:
- Fill a heavy Dutch oven outfitted with a deep-fry thermometer halfway up with oil. Heat the oil to 375 degrees F.
- Whisk together the flour, chili powder, garlic powder, smoked paprika, salt and beer in a large bowl, until a thin batter forms.
- Cut the fries into a curly shape using a curly-fry cutter.
- In batches, dredge the potatoes in the batter, and then fry them until crisp, 6 to 7 minutes; use tongs to separate the potatoes while they're in the oil, so they don't stick together.) Drain the fries on a paper-towel-lined baking sheet and sprinkle with salt before serving.
BEER BATTERED ZUCCHINI FRIES
my aunt made these when i went to stay with her last weekend they are great she has me hooked on them
Provided by Patsy Fowler
Categories Other Side Dishes
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. whisk together the flour, salt and pepper in a large bowl.
- 2. in a separate small bowl, whisk together the egg yokes and vegetable oil.
- 3. drizzle the egg and oil mixture over the flour and mix together with a fork to crate a shaggy dough.
- 4. slowly pour in the beer while constantly whisking until a smooth batter forms.
- 5. cover with plastic wrap and refrigerated for at least 1 hour up to 4 hours before serving.
- 6. heat the oil in a large dutch oven until it reaches 375.
- 7. working with 1 batch of zucchini fries at a time, drop them into the batter, making sure each 1 is coated.
- 8. using tongs, gently add them to the oil and fry until golden brown, about 4-5 minutes.
- 9. remove from the oil with a slotted spoon and drain on a paper towel lined pan.
- 10. allow the oil to come back up to temperature and then repeat until all of the zucchini has been fried.
- 11. serve with ranch dressing or a spicy mayonnaise.
BEER BATTER- ZUCCHINI STICKS
Make and share this Beer Batter- Zucchini Sticks recipe from Food.com.
Provided by MARIA MAC
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Arrange zucchini on piece of wax paper; salt and pepper , using 1 teaspoon of salt and pepper.
- Combine flour, baking powder, baking soda and remaining teaspoon salt in medium-size bowl.
- Remove 1/2 cup of the mixture to a piece of wax paper. Dip both sides of zucchini in the 1/2 cup of flour mixture.
- Stir beer and lemon juice into remaining flour mixture. (Mixture will foam.) Stir until consistency of pancake batter.
- Heat oil in large skillet. Dip zucchini into batter and saute half at a time in hot oil tender and golden brown . Keep warm in oven while sauteing remaining zucchini.
Nutrition Facts : Calories 838.7, Fat 73.3, SaturatedFat 9.5, Sodium 1957.4, Carbohydrate 40, Fiber 2.7, Sugar 2.9, Protein 6.2
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