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Wash the zucchini, then slice it or quarter it and dip it in a tempura type batter and fry in a pan of very hot oil. A tempura batter will be a little less heavy than some other batters and won't overwhelm the zucchini.
For the batter:
3/4 cup beer (not dark)
3/4 cup cake flour (not self-rising)
3/4 teaspoon salt
whisk beer into flour until smooth and stir in salt.
Dip the zucchini in the batter and fry until the batter is light brown. Drain on a paper bag.