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Beer Battered Zucchini and Carrots with Creamy Peppercorn BBQ Sauce

Thursday, 18 Sep 2008
 

Yes, I’m STILL using up the zucchini I got at the farmer’s market last week.  This is a good appetizer – excellent football food.  I borrowed from this Beer Battered Zucchini recipe (from a site called “Bullets-and-Beer.com” no less) but also made things up along the way.  The batter is very thick, sticks well to the vegetables and turns out like tempura.  Here’s the final recipe I ended up with:

1 medium zucchini
4 medium carrots
1 cup flour plus a little extra for coating vegetables
1/2 teaspoon baking powder
½ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon paprika
6 oz. beer
½ cup vegetable oil
¼ cup olive oil

Peel carrots.  Cut zucchini and carrots into spears.  Place vegetables into Ziploc bag with a couple tablespoons of flour and shake until they’re thoroughly covered.

Mix flour, salt, baking powder, cayenne and paprika.  Add beer and stir until mixed.  Let stand for 15 minutes.

Preheat oven to 350 degrees.  Heat vegetable oil and olive oil together in a large skillet until bubbles appear and oil sizzles if a drop of water is added.  Coat floured vegetables in batter.  Fry on one side until golden brown.  Turn and repeat on the other side.  Remove vegetables to a plate lined with paper towels for draining.  Put plate in the oven to stay warm between taking out batches of vegetables.  Add salt and serve immediately.  Serve with the sauce of your choice.

For a dipping sauce, I mixed light creamy peppercorn dressing with barbeque sauce and it went with these amazingly well.



Reader's Comments

  1. My boyfriend doesn’t like eating vegetables, but he loves fried stuff. I have to try this… maybe I’ll fool him into eating more veggies this way. 🙂

  2. Yes, I’m familiar with the non-vegetable-eating phenomenon. 🙂 This recipe would be a good way to ease into the veggies!

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