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Zucchini Fritters - {Beignets De Courgettes}


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  • Canola oil for deep-frying
  • 1 3/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups chilled stout or dark beer
  • 4 medium zucchini cut diagonally
  • into 1/4"-thick slices
  • 12 zucchini blossoms
  • Salt to taste


Servings 6


Step 1

Pour enough oil into heavy large saucepan to measure 3 inches in depth. Heat oil over medium heat until deep-fry thermometer registers 350 degrees.

Mix flour, cornstarch, baking powder and salt in large bowl. Add stout. Whisk until smooth batter forms.

Working in batches of 5 or 6 zucchini slices or blossoms and using tongs, dip zucchini slices and blossoms into batter and add to hot oil. Cook until golden brown, about 2 minutes per side.

Using slotted spoon, transfer fritters to paper towels and drain. Sprinkle fritters with salt and serve.

This recipe yields 6 servings as an appetizer.

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