Ingredients 6 tender zucchini (with few seeds) 350 ml beer or sparkling water Flour as needed (about 200 g) Salt Freshly ground pepper Sunflower oil Equipment Frying pan TAGS APPETIZERS ZUCCHINI 30-MINUTE MEALS APPETIZERS LOW BUDGET LENTED FOOD VEGAN VEGETARIAN MOM-MADE FOODS SUMMER FOODS Ingredients 6 tender zucchini (with few seeds) 350 ml beer or sparkling water Flour as needed (about 200 g) Salt Freshly ground pepper Sunflower oil Instructions BATTER Pour the beer or sparkling water into a bowl. Gradually sift in the flour, stirring with a whisk to dissolve. Add a bit of pepper. Whisk well until the batter is smooth and thin. The batter should be lump-free. Cover and let it rest in the fridge for 30 minutes. FRYING Wash the zucchini. If small, slice them lengthwise; if large, slice into rounds. Sprinkle with a little salt and let them sit for 15 minutes to release moisture. Pat dry with a towel or paper to absorb any excess. Pour sunflower oil into a frying pan. Start on high heat, then lower to medium-high once hot. Dip the zucchini into the batter, let excess drip off briefly over the bowl. Fry on both sides for about two minutes until evenly golden. Once a crust forms, remove them with tongs. Place the fried zucchini on paper towels to drain. TAGS APPETIZERS ZUCCHINI 30-MINUTE MEALS APPETIZERS LOW BUDGET LENTED FOOD VEGAN VEGETARIAN MOM-MADE FOODS SUMMER FOODS
