Beer-Battered Squash Chips with Lemon Mayonnaise

  • Prep 20 min
  • Total 20 min
  • Servings 6

Ingredients

  • 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

Steps

  • 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.

Nutrition Facts are not available for this recipe
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