Crispy Zucchini Fritters

By mm_food4me

When you make the batter, just make sure the beer is very cold so it fries up crisp. The cold liquid slows the formation of gluten chains allowing you to mix the batter without making it tough. Plus, you only need a 1/2 cup of beer, so drink the rest while you’re frying up the fritters!

Ingredients

• 1/2 cup all purpose flour
• 20 grams Comté or Gruyère cheese, finely grated
• 1/4 teaspoon kosher salt
• black pepper
• 1 large egg
• 1/2 cup of cold beer
• 2 medium zucchinis shredded with a box grater (about 1 cup packed)
• 1/2 small red onion shredded

Details

Servings 12

Preparation

Step 1

Heat oil in a heavy bottomed pot until it reaches 350 degrees F. Line a rack with 2 layers of paper towels. Combine the flour, cheese, salt and pepper in a large bowl.

In a separate bowl, beat the egg until smooth, then add the beer and gently stir together. Pour this mixture into the flour and stir until just combined. It’s fine if there are still a few lumps of flour. Add the zucchini and onion and stir to combine.

Use two spoons to drop little balls of the zucchini mixture into the hot oil. Fry until golden brown and crisp then use tongs to transfer them to to the paper towel lined rack. Sprinkle with sea salt and serve immediately.

Can be served with a harissa aioli as a dip.