Fried Zucchini Sticks
Since these crisp, salty bar snacks just may be the best use of summer’s ubiquitous vegetable, we created an easy home version.
Why This Recipe Works
Zucchini is notoriously watery, so working quickly to prevent moisture from leaching from the zucchini is key. We cut the zucchini into spears and ditch the watery inner seed pulp. Then we flour the spears, shake off the excess, and coat the zucchini in a light beer batter seasoned with garlic powder and cayenne. To keep the spears crisp, we fry them quickly in hot (375-degree) oil, drain them briefly, and serve them with a mayonnaise-based dipping sauce flavored with garlic, lemon juice, and a hit of hot sauce.
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