Zucchini Fritters

Zucchini Fritters

Blogger Becky Rosenthal from Vintage Mixer fries a batch of Zucchini Fritters, perfect for a summer stag party.

Prep Time

20

Minutes

Total Time

2:20

Hrs:Mins

Makes

6 to 8

servings

1 1/3
cups Gold Medal® all-purpose flour
1
teaspoon salt
1/4
teaspoon pepper
1
tablespoon butter, melted, cooled
2
egg yolks, beaten
3/4
cup flat beer
2
medium zucchini, cut into sticks (about 2 cups)
Additional salt
2
egg whites
Vegetable oil for frying
Salt and pepper
  1. In medium bowl, beat flour, 1 teaspoon salt, 1/4 teaspoon pepper, the butter and egg yolks with whisk. Gradually add beer, stirring until combined. Cover; refrigerate at least 2 hours.
  2. Sprinkle zucchini sticks with additional salt; place in colander. Let stand 1 hour.
  3. Wash and dry zucchini sticks. Immediately before using batter, beat egg whites in small bowl with electric mixer on high speed until stiff. Fold into batter.
  4. In deep 3-quart saucepan, heat vegetable oil to 375°F. Dip each zucchini stick into batter; place in hot oil. (Do not fry too many pieces at a time.) Fry 2 to 3 minutes or until nicely browned. Remove from oil; drain on paper towel. Sprinkle with salt and pepper. Serve immediately.
Makes 6 to 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Refrigerate batter for two hours for the best coating on the zucchini.
Dry the zucchini to help the batter stick to the vegetable.
If you don't have flat beer, you can make it flat by pouring it back and forth between two cups (about 5 to 10 times).

Nutrition Information:

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