Beer-Battered Squash Chips with Lemon Mayonnaise

beer-battered squash chips with lemon mayonnaise Snack
Beer-Battered Squash Chips with Lemon Mayonnaise
  • Prep 20 min
  • Total 20 min
  • Servings 6

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. MORE+ LESS-

Inspired Taste
Created May 15, 2012
Gold Medal Flour
Make with
Gold Medal Flour


cup mayonnaise
tablespoon lemon juice
cups Gold Medal™ all-purpose flour
teaspoons baking powder
teaspoon table salt
teaspoon ground red pepper (cayenne)
bottle or can (12 oz) dark beer, chilled
Vegetable oil for deep frying
zucchini or yellow summer squash, cut into 1/2-inch slices
Coarse sea salt, if desired


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  • 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.

  • 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.

No nutrition information available for this recipe

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