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Beer Battered Zucchini Bites

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WOW…these are some awesome Beer Battered Zucchini Bites!  A perfectly unique little appetizer to get your party started.

A while back I made beer battered fish tacos and had some extra batter so I decided to not let it go to waste.  I sliced up some zucchini, coated them with the batter and fried ’em up. Then I topped the beer battered zucchini bites off with a little dollop of sour cream and pico de gallo and what a great appetizer it became!  Actually, it became my lunch, but I think they would make an awesome appetizer. They were so good, I devoured a few in no time.  You guys, the batter on these babies is so light and crispy…just perfect.  Not gummy or soggy.  I think it’s because I use rice flour in the batter…or the beer…who knows?  It just works!

Yummmmm…. I’m beginning to think of all kinds of vegetables that would be good with this batter.  Sweet potatoes. Japanese eggplant. Broccoli. Cauliflower. Mushrooms.  The list is endless. Beer Battered Zucchini Bites are kind of like a Mexican version of tempura.  Enjoy!

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Beer Battered Zucchini Bites

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Ingredients

Scale
  • 2 zucchini, sliced
  • Oil for frying

For the batter:

  • 1/2 bottle of Mexican beer (about 1 cup)
  • 1C. rice flour
  • 1/2 tsp. each: paprika, cayenne, chile powder, chipotle powder, garlic powder, oregano, salt, pepper

Garnish:

  • Sour Cream (substitute vegan, if plant based)
  • Pico de Gallo
  • Chopped Cilantro

Instructions

  1. Whisk together rice flour and spices in bowl. Add beer and stir to combine.  You want a thick mixture.
  2. Slice zucchini into discs, about 1/4 inch thick. Pat zucchini dry with paper towels. Alternatively, you can dredge them in some all purpose flour and shake off excess. It helps the batter to stick to the zucchini pieces and not slide off.
  3. Fill a heavy bottomed skillet with about 3 inches of oil and heat to 350 degrees. Coat each zucchini piece in batter and drop a few at a time in the oil and deep fry, flipping once, until golden browned. This just takes a couple minutes. Remove zucchini and let drain on paper towels. Repeat until all your zucchini is cooked.
  4. To serve, place zucchini bites on platter, add a dollop of sour cream, pico de gallo and cilantro.

Notes

This fish taco recipe includes a sour cream sauce and pico de gallo recipe you can make if you’d like, or just use store bought.