I think I’m going to have to retire Deep-Fry Fridays. Not because these zucchini sticks were horrible – they were quite good – but because I’m so over deep-frying, especially in the summer.
Zucchini sticks happen to be a great vegetable to deep-fry. They always remind me of an old co-worker who used to be simultaneously obsessed with them and with being healthy. To satisfy his craving, he’d call in an order a take-out order for zoosticks, rush over to pick them up and insist that I eat half of them all on our short 30 minute lunch break.
He didn’t have to insist much, I love crispy batter and soft melty zucchini insides. With this home version, beer added to the batter makes for an extra light-cripsy-crunchy coating. When dipped into a sriracha lime mayonnaise, these sticks make for some good snacking!
oil for deep frying
Heat up your oil in a deep-sided pot over medium-high heat until it reaches 375˚F. Gently toss your zucchini sticks in the 1 tablespoon of flour (this helps the batter stick). Make the batter by mixing the dry ingredients then add the beer. Mix gently. You don’t need to get all the lumps out. Dip your zucchini stick in the batter, deep-fry until golden brown and drain on paper towels. Enjoy hot with the sriracha-lime mayonnaise.
2 tablespoons kewpie mayonnaise
2 teaspoons sriracha
2 teaspoons lime juice
touch of lime zest
Mix all the ingredients up and enjoy!