Beer-Battered Squash Chips with Lemon Mayonnaise

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Beer-Battered Squash Chips with Lemon Mayonnaise
  • Prep 20 min
  • Total 20 min
  • Servings 6
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A mouth-watering way to prepare slices of summer squash or zucchini, our 20-minute chips are seasoned with beer and red pepper and served with a side of lemon mayonnaise.
By Inspired Taste
Created May 15, 2012


  • 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
Make With
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instead of chips, make squash fingers by cutting the squash into 3x1/2-inch sticks.
  • tip 2
    Club soda or seltzer water can be used in place of the beer for a nonalcoholic version.


Nutrition Facts are not available for this recipe
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