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Fried Zucchini Sticks

kept byDAPHNE
recipe byCooks Country

Zucchini is notoriously watery, so working quickly to prevent moisture from leaching from the zucchini is key. We cut the zucchini into spears and ditch the watery inner seed pulp. Then we flour the spears, shake off the excess, and coat the zucchini in a light beer batter seasoned with garlic powder and cayenne. To keep the spears crisp, we fry them quickly in hot (375-degree) oil, drain them briefly, and serve them with a mayonnaise-based dipping sauce flavored with garlic, lemon juice, and a hit of hot sauce.


2 zucchini, trimmed
¾ cup plus 1 tablespoon (4 ounces) all-purpose flour
¼ cup (1 ounce) cornstarch
1 teaspoon baking powder
1 teaspoon granulated garlic
Salt and pepper
¾ teaspoon cayenne pepper
¾ cup lager, such as Budweiser
2 quarts peanut or vegetable oil



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