Warning: this recipe is INDEED as good as it sounds, and is also probably one of the unhealthiest things on my blog. I haven’t had fried zucchini or onion rings in ages and need to use the rest of the squash that I pulled from my garden, and also had a recipe sent to me that was Beer Battered Avocado fries; so I combined the two to create this magical meal.
One 12 oz. Alaskan White (belgian) or any light beer
1 Cup Whole Wheat flour (may need to add a couple more tablespoons)
1 Tbsp. Nutritional Yeast
2 tsp. Paprika
1 1/2 tsp. Sea Salt
1 tsp. Garlic Powder
1 tsp. Onion Powder
A pinch of Cayenne Pepper
3/4 lb. Zucchini/Summer Squash, cut into long sticks
1 Whole White Onion, Sliced into rings
Vegetable Oil, as needed for frying
Mix all dry ingredients in a low, wide dish; then pour in beer and whisk together until there are no clumps. If the batter seems too runny, add a little more flour; you want it to be able to coat the zucchini without completely clumping on it. Set batter aside in the refrigerator for 1-2 hours.
Fill pan or fryer with the oil and heat to roughly 375F, if you are using a pan (like I did) this is somewhere between medium and high heat. Dip each zucchini stick in the batter and make sure it is entirely coated, use a fork or two to lift it out of the batter and CAREFULLY place it into the hot oil. Fry until golden brown, 2-3 minutes; then take out of the oil, drain off as much oil as possible, place on a paper towel covered plate and sprinkle sea salt and nutritional yeast over them. The same instructions apply to the onion rings.
For the Raw Vegan Ranch!
I found this SUPER EASY ranch recipe on The Sunny Raw Kitchen, except that I made only a third of it (it’s a huge recipe). It tastes amazing, no lie, and doesn’t involve processed ingredients like store bought vegan mayo. This ended up being a perfect dipping sauce for my fried yummies!