Wednesday, 21 September 2011

Zucchini Fritters

Crispy Zucchini Sticks with Olive Dip


  • 1 1/2 cups all-purpose flour

  • 1 cup beer

  • 1 cup mayonnaise

  • 1/2 cup Kalamata olives, pitted

  • 1 tablespoon fresh lemon juice

  • 2 medium zucchini

  • Vegetable oil for deep frying

  • Kosher salt and freshly ground black pepper to taste


  • Directions
    1. Whisk 1 cup of the flour with the beer in a large bowl until smooth. Pour through a strainer into another bowl and let stand for 1 hour. Thin with additional beer just before frying if thicker than pancake batter.


    2. Meanwhile, mix the mayonnaise with the olives and lemon juice in a small bowl. Thin and 1 to 2 tablespoons water, if you like.


    3. Keep covered in the refrigerator until ready to serve the zucchini.


    4. Cut the zucchini into sticks that measure 1/4 inch wide and two inches long. Heat two inches of oil in a large deep saucepan until a deep-fat frying thermometer reaches 35 degrees F.


    5. Combine the remaining 1/2 cup flour with salt and pepper in a shallow bowl or pie plate. Add the zucchini and toss to cover in flour.


    6. Transfer to a strainer and shake to remove excess flour. Working in batches, dip in the batter, letting the excess drip off.


    7. Fry in batches until golden brown and crisp, about 3 minutes. Drain on paper towels and sprinkle with salt. Serve the olive mayonnaise on the side for dipping.



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