Beer-Battered Zucchini Fries

By lauramae

Ingredients

• For the Spicy Mayo Dipping Sauce:
• 2 to 3 2 to 3 3 medium zucchini, cut into 1/2-inch-thick fries
• 1 1/2 1 1/2 1/2 cups all-purpose flour
• 1 1 1 teaspoon salt
• 1/2 1/2 1/2 teaspoon ground black pepper
• 1 1 1 tablespoon vegetable oil
• 2 2 2 egg yolks
• 1 1 1 cup beer
• 2 2 2 quarts vegetable oil, for frying
• 1/2 1/2 1/2 cup salsa
• 1 1 1 cup mayonnaise
• 1 1 1 teaspoon garlic powder
• 1/2 1/2 1/2 teaspoon dried basil
• 1/2 1/2 1/2 teaspoon salt
• 1/4 1/4 1/4 teaspoon cayenne pepper
• 1/4 1/4 1/4 teaspoon freshly ground black pepper

Details

Adapted from browneyedbaker.com

Preparation

Step 1

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.