Zucchini in beer batter
4 servings
30 minutes
Beer-battered zucchini is a crispy and aromatic dish of Russian cuisine that delights with its simplicity and delicate flavor. The light beer batter gives the zucchini slices an airy texture, while frying in oil makes them golden and crunchy. The recipe's origins lie in traditional Russian cooking, where vegetables were often fried in batter for a rich taste. It's an ideal option for the summer season when zucchinis are especially juicy. This dish pairs wonderfully with sour cream or garlic sauce, adding a piquant touch to the mild vegetable flavor. Suitable as an appetizer or a light side dish to main courses. The simplicity of preparation and availability of ingredients make it a great choice for cozy home evenings.
1
Slice the zucchini into 1 cm thick rings. Add salt.
- Zucchini: 2 pieces
- Salt: to taste
2
We make batter. For this, we add beer to the flour (more or less beer may be needed). The batter should have a consistency like 20% sour cream. Add a little salt and a pepper mix to taste.
- Wheat flour: 250 g
- Beer: 150 ml
- Salt: to taste
- Ground pepper blend: to taste
3
Place the zucchini dipped in batter on a hot skillet with vegetable oil. Flip the zucchini to the other side before the batter on top has set — this way they will be fluffy.
- Vegetable oil: 5 tablespoon
- Zucchini: 2 pieces
4
Fry until golden brown. Remove from the pan onto a paper towel!!! (excess oil is not needed at all).
5
We serve with sour cream.
