Beer-Battered Squash Chips with Lemon Mayonnaise

Beer-Battered Squash Chips with Lemon Mayonnaise

Bloggers Adam and Joanne Gallagher from Inspired Taste share a tasty new way to enjoy summer squash.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

6

servings

1/2
cup mayonnaise
1
tablespoon lemon juice
2
cups Gold Medal® all-purpose flour
3
teaspoons baking powder
1
teaspoon table salt
1/4
teaspoon ground red pepper (cayenne)
1
bottle or can (12 oz) dark beer, chilled
Vegetable oil for deep frying
2
zucchini or yellow summer squash, cut into 1/2-inch slices
Coarse sea salt, if desired
  1. In small bowl, mix mayonnaise and lemon juice; set aside.
  2. In medium bowl, mix flour, baking powder, table salt, red pepper and beer with whisk until smooth.
  3. In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. Working in small batches, dip squash slices in batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.
  4. Serve fried squash chips warm with lemon mayonnaise.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Instead of chips, make squash fingers by cutting the squash into 3x1/2-inch sticks.
Club soda or seltzer water can be used in place of the beer for a nonalcoholic version.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.