Beer Battered Zucchini

       I don’t mean to boast but I think I’m a pretty healthy person. I run 4-5 days a week before the sun comes up, buy more produce than anything else at the supermarket, and drink around 90 ounces of water a day. Now these are not things I walk around talking about. I simply do them and am just thankful my jeans fit each weekendJ

            Truth be told, I also do these things because I love to indulge. Fresh baked cookies, penne vodka, sausage pizza and fried calamari are my weaknesses and running, fibering-up and hydrating are my solution.

            And so with that mentality, I will continue to make goodies such as this recipe. Oh yeah, this recipe…..yum yum yum. It’s a serious deep-fried concoction that will have you dancing in the kitchen. They didn’t even make it to the platter in my home, we ate them freshly salted from the fryer. Now isn’t that the way we should all eat once in awhile?!? Enjoy…            

Beer Battered Fried Zucchini

Serves: 3-4

Source:Jeffs Recipes

OBJ: TCW be able to turn a healthy ingredient into an unhealthy one!

Ingredients:

2 zucchini, sliced into ¼ inch rounds

1 ½ C flour, separated

¼ C paprika

2 TBS black pepper

1 can of a 12 ounce beer (not all will be used)

Vegetable oil, for frying

Procedures:

1. In a large sauce pan, heat your oil up until when you drop in a pinch of flour it sizzles (the oil should go ½ way up sides of pan)

Meanwhile:

2.  Make the batter by mixing the 1 C of flour, paprika, and pepper. Whisk in the beer a little at a time until the mixture has the consistency of pancake batter. Save extra beer for someone to drinkJ

3. Dredge the zucchini into the ½ C of flour and then dip into batter. Shake off a bit of the excess batter and drop into fryer in batches

4. Fry each batch for about 3 minutes, turning half way through, until dark golden brown

5. Remove with slotted spoon and place on paper towel-lined plate, immediately sprinkle with sea salt

6. Repeat frying with remaining batches, serve hot