This recipe is absolutely perfect for those laid-back weekends when I want something indulgent yet still sneakily healthy, thanks to the hidden veggie goodness of zucchinis. Plus, there’s something so satisfyingly millennial about whipping up my own saffron aioli—it’s the gourmet dip I never knew I needed, elevating these crispy beer-battered sticks to a whole new level!
These Beer Battered Zucchini Fries have a crispy texture that is deliciously light, thanks to the cup of lager that goes into the batter and a touch of baking powder. They fry up just right.
This is a great dish to share with friends while enjoying a beer (or two). You could also eat this alone while watching your favorite show in the evening.
Zucchini fries dipped in saffron aioli—mayonnaise with garlic and a hint of lemon juice—make for an enticement that could qualify this snack for gourmet status.
Ingredients
Two medium zucchinis, cut into sticks the size of fries—Zucchinis are low-calorie and high-fiber foods, making a healthy base.
1 cup all-purpose flour – The fries have a crispy texture because they are rich in carbohydrates.
1 cup beer (preferably a lager or pale ale) – Beer brings taste and delicacy to the batter.
1/2 cup mayonnaise
– Mayonnaise creates a creamy base for the aioli.
A pinch of saffron threads – Saffron lends a vibrant hue and an exotic fragrance to the aioli.
Ingredient Quantities
- 2 medium zucchinis, cut into fry-sized sticks
- 1 cup all-purpose flour
- 1 cup beer (preferably a lager or pale ale)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 pinch saffron threads
- Salt, to taste
Instructions
1. Start by preparing the saffron aioli. In a compact bowl, blend together the mayo, finely diced garlic, a drizzle of lemon juice, and a few threads of saffron. Mix until it is cohesive and season with salt. Chill until ready to use.
2. In a mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Whisk them together.
3. Slowly incorporate the beer into the flour mixture, mixing gently until the batter is formed and smooth. Allow it to rest for a few minutes.
4. Slice the zucchinis into sticks the size of fries, about 0.5 inches across and 4 inches long. Take a paper towel and pat the zucchini sticks until they’re dry.
5. In a deep saucepan or fryer, heat vegetable oil to 350°F (175°C).
6. In batches, dip the zucchini sticks into the beer batter, taking care to coat each one completely.
7. Lower the battered zucchini gently into the hot oil, and fry them until they are a deep golden-brown and crisp, about 3 to 4 minutes per batch.
8. To drain excess oil from the fried zucchini, use a slotted spoon and transfer them to a plate lined with paper towels. When the zucchini are hot, sprinkle them with a little more salt.
9. Repeat with the rest of the zucchini sticks, ensuring that the oil comes back to temperature between batches.
10. Enjoy the saffron aioli with the beer-battered zucchini fries, served warm; they don’t need anything else for delightful dipping.
Equipment Needed
1. Compact bowl
2. Mixing bowl
3. Whisk
4. Deep saucepan or fryer
5. Knife
6. Cutting board
7. Measuring cups
8. Measuring spoons
9. Slotted spoon
10. Plate
11. Paper towels
FAQ
- Can I use a different vegetable instead of zucchini?Indeed, it is possible to replace zucchini with different vegetables, including eggplant, sweet potatoes, or carrots. You merely need to alter the cooking time, making it shorter or longer to suit your taste.
- What type of beer is best for the batter?Lagers or pale ales are good choices for light beers because they provide a mild flavor that isn’t too strong.
- How do I store leftovers?Leftover zucchini fries can be kept for up to 2 days in an airtight container in the refrigerator. For reheating, use an oven or air fryer to regain the crispiness you want.
- Is it possible to make the aioli without saffron?Indeed, it is possible to leave out saffron or replace it with a small amount of turmeric, which will provide a similar hue and a gentler taste.
- Can I bake the zucchini fries instead of frying?Sure. Preheat your oven to 425°F (220°C) and bake the zucchini fries on a parchment-lined baking sheet for about 20-25 minutes, flipping halfway through.
- What can I do if the batter is too thick?Add beer a tablespoon at a time to thicken batter.
- Is there a non-alcoholic option for the batter?Club soda or a non-alcoholic beer can take the place of the beer, and you can achieve a light and crispy texture. It is also good to use:
• Mexican table sauces, such as Valentina, for a fruity and more aromatic flavor.
• Various hot sauces with different flavor profiles and heat levels.
• Spicy chili powder for smoky heat.
• Cayenne or tobasco sauce for hotter batters.
Substitutions and Variations
For brew: Swap in fizzing water or club soda for not-a-beer.
For all-purpose flour: Use a gluten-free flour mix to make this recipe gluten-free.
Instead of mayonnaise: For a lighter version of the aioli, use Greek yogurt.
For saffron, use a pinch of turmeric for the color, though the flavor will differ slightly.
For frying, canola oil or sunflower oil serve as decent substitutes for vegetable oil.
Pro Tips
1. Prep in Advance: Prepare the saffron aioli a few hours before cooking the zucchini fries to allow the flavors to meld together. This will enhance the taste and add depth to the dipping sauce.
2. Zucchini Dryness: Make sure to thoroughly pat the zucchini sticks dry before dipping them in the batter. Excess moisture can make the batter slip off and result in less crispy fries.
3. Batter Consistency: The batter should be thick enough to coat the zucchini evenly but not so thick that it becomes clumpy. Adjust the thickness by adding small amounts of flour or beer as needed for a smooth, consistent coating.
4. Oil Temperature Monitoring: Use a thermometer to ensure the oil temperature stays at 350°F (175°C) throughout the frying process. Frying at the right temperature will ensure the fries are crispy and not greasy.
5. Saffron Activation: To fully release saffron’s unique flavor and color, gently crush the threads with a teaspoon before adding them to the aioli. This will help maximize their aromatic properties.
Beer Battered Zucchini Fries With Saffron Aioli Recipe
My favorite Beer Battered Zucchini Fries With Saffron Aioli Recipe
Equipment Needed:
1. Compact bowl
2. Mixing bowl
3. Whisk
4. Deep saucepan or fryer
5. Knife
6. Cutting board
7. Measuring cups
8. Measuring spoons
9. Slotted spoon
10. Plate
11. Paper towels
Ingredients:
- 2 medium zucchinis, cut into fry-sized sticks
- 1 cup all-purpose flour
- 1 cup beer (preferably a lager or pale ale)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 pinch saffron threads
- Salt, to taste
Instructions:
1. Start by preparing the saffron aioli. In a compact bowl, blend together the mayo, finely diced garlic, a drizzle of lemon juice, and a few threads of saffron. Mix until it is cohesive and season with salt. Chill until ready to use.
2. In a mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Whisk them together.
3. Slowly incorporate the beer into the flour mixture, mixing gently until the batter is formed and smooth. Allow it to rest for a few minutes.
4. Slice the zucchinis into sticks the size of fries, about 0.5 inches across and 4 inches long. Take a paper towel and pat the zucchini sticks until they’re dry.
5. In a deep saucepan or fryer, heat vegetable oil to 350°F (175°C).
6. In batches, dip the zucchini sticks into the beer batter, taking care to coat each one completely.
7. Lower the battered zucchini gently into the hot oil, and fry them until they are a deep golden-brown and crisp, about 3 to 4 minutes per batch.
8. To drain excess oil from the fried zucchini, use a slotted spoon and transfer them to a plate lined with paper towels. When the zucchini are hot, sprinkle them with a little more salt.
9. Repeat with the rest of the zucchini sticks, ensuring that the oil comes back to temperature between batches.
10. Enjoy the saffron aioli with the beer-battered zucchini fries, served warm; they don’t need anything else for delightful dipping.
