Zucchini in batter makes for a delicious snack or appetizer. The crispy exterior pairs wonderfully with the tender zucchini inside. Here’s a simple recipe for making battered and fried zucchini slices:
Zucchini in Batter Recipe
Ingredients:
- 2 medium zucchinis, sliced into rounds (about 1/4 inch thick)
- 1 cup all-purpose flour (or gluten-free flour)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon paprika (optional)
- 1 cup cold water or club soda
- Vegetable oil, for frying
Instructions:
-
Prepare the Zucchini:
- Wash and slice the zucchinis into rounds. Pat them dry with a paper towel to remove excess moisture.
-
Make the Batter:
- In a bowl, combine the flour, baking powder, salt, black pepper, garlic powder, and paprika (if using). Gradually whisk in the cold water or club soda until the batter is smooth and has a medium-thick consistency.
-
Heat the Oil:
- In a deep skillet or frying pan, heat about 1/2 inch of vegetable oil over medium heat until hot (around 350°F or 175°C). You can test if the oil is ready by dropping a small amount of batter into it; if it sizzles and rises to the surface, it’s ready.
-
Coat the Zucchini:
- Dip each zucchini slice into the batter, allowing the excess to drip off.
-
Fry the Zucchini:
- Carefully place the battered zucchini slices into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy.
-
Drain Excess Oil:
- Once cooked, transfer the fried zucchini to a plate lined with paper towels to absorb any excess oil.
-
Serve:
- Serve the battered zucchini hot with your favorite dipping sauce, such as marinara, ranch, or garlic aioli.
Tips:
- Seasoning: Feel free to add more spices to the batter, such as Italian seasoning, cayenne pepper for heat, or Parmesan cheese for added flavor.
- Baking Option: For a healthier version, you can bake the battered zucchini. Preheat your oven to 425°F (220°C), place the battered zucchini on a baking sheet lined with parchment paper, and bake for about 15-20 minutes, flipping halfway through, until golden and crispy.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.
Enjoy your crispy zucchini in batter! Let me know if you have any questions or need more variations!
