Zucchini FrittersGeorges Veron and Margaret Skinner
(BEIGNETS DE COURGETTES)
Recipe information
Yield
Serves 6 as an appetizer
Ingredients
Canola oil (for deep-frying)
1 3/4 cups all purpose flour
1/4 cup cornstarch
1 tablespoon baking powder
1 teaspoon salt
2 cups chilled stout or dark beer
4 medium zucchini, cut diagonally into 1/4-inch-thick slices
12 zucchini blossoms
Preparation
Step 1
Pour enough oil into heavy large saucepan to measure 3 inches in depth. Heat oil over medium heat until deep-fry thermometer registers 350°F.
Step 2
Mix flour, cornstarch, baking powder and salt in large bowl. Add stout. Whisk until smooth batter forms. Working in batches of 5 or 6 zucchini slices or blossoms and using tongs, dip zucchini slices and blossoms into batter and add to hot oil. Cook until golden brown, about 2 minutes per side. Using slotted spoon, transfer fritters to paper towels and drain. Sprinkle fritters with salt and serve.
