Extra Crispy Zucchini Rings
Extra Crispy Zucchini Rings
Ingredients
For the Zucchini Rings
- 6 cups vegetable oil
- 4 zucchinis, medium
- 1 1/2 cups all-purpose flour, divided
- 1/2 cup rice flour
- 1 1/2 tablespoons cornstarch
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 12 fluid ounces light beer
- 3 ice cubes
- as needed coarse Kosher salt, to taste
Instructions
- 1
Preheat vegetable oil to 350°F in a deep pot or fryer.
⏱️ 10 min•🌡️ 350
- 2
Slice the zucchinis into 1/4 inch thick rings. Using two different sized circular cutters, punch out the centers of each zucchini ring to create a hollow ring shape.
⏱️ 5 min
- 3
Place the prepared zucchini rings into a bowl. Toss the zucchini rings with 1/2 cup of all-purpose flour until each ring has a light, even dusting of flour surrounding it. Set aside.
⏱️ 3 min
- 4
In a separate large mixing bowl, combine the remaining 1 cup all-purpose flour, rice flour, cornstarch, garlic powder, smoked paprika, and 1 teaspoon salt. Whisk these dry ingredients together thoroughly.
⏱️ 2 min
- 5
Whisk the light beer and ice cubes into the dry mixture until the batter is smooth. The batter should have a thick but pourable consistency.
⏱️ 2 min
- 6
Dip the floured zucchini rings, a few at a time, into the prepared batter until they are fully coated.
⏱️ 3 min
- 7
Lift the coated zucchini rings from the batter, gently shaking off any excess batter. Carefully drop the coated rings into the preheated oil and fry them for 3 to 4 minutes, or until they turn golden brown and crispy. Work in batches to avoid overcrowding the pot.
⏱️ 15 min•🌡️ 350
- 8
Once fried, remove the cooked zucchini rings from the oil and place them onto a cooling rack set over a sheet pan to drain excess oil. While still warm, sprinkle them with coarse Kosher salt to taste.
- 9
Serve the zucchini rings with a side of roasted garlic aioli or marinara sauce.
Kitchen Tools
Nutrition Facts (per serving)
Extra Crispy Zucchini Rings
For the Zucchini Rings
- 6 cups vegetable oil
- 4 zucchinis, medium
- 1 1/2 cups all-purpose flour, divided
- 1/2 cup rice flour
- 1 1/2 tablespoons cornstarch
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 12 fluid ounces light beer
- 3 ice cubes
- as needed coarse Kosher salt, to taste
Instructions
- 1
Preheat vegetable oil to 350°F in a deep pot or fryer.
⏱️ 10 min•🌡️ 350 - 2
Slice the zucchinis into 1/4 inch thick rings. Using two different sized circular cutters, punch out the centers of each zucchini ring to create a hollow ring shape.
⏱️ 5 min - 3
Place the prepared zucchini rings into a bowl. Toss the zucchini rings with 1/2 cup of all-purpose flour until each ring has a light, even dusting of flour surrounding it. Set aside.
⏱️ 3 min - 4
In a separate large mixing bowl, combine the remaining 1 cup all-purpose flour, rice flour, cornstarch, garlic powder, smoked paprika, and 1 teaspoon salt. Whisk these dry ingredients together thoroughly.
⏱️ 2 min - 5
Whisk the light beer and ice cubes into the dry mixture until the batter is smooth. The batter should have a thick but pourable consistency.
⏱️ 2 min - 6
Dip the floured zucchini rings, a few at a time, into the prepared batter until they are fully coated.
⏱️ 3 min - 7
Lift the coated zucchini rings from the batter, gently shaking off any excess batter. Carefully drop the coated rings into the preheated oil and fry them for 3 to 4 minutes, or until they turn golden brown and crispy. Work in batches to avoid overcrowding the pot.
⏱️ 15 min•🌡️ 350 - 8
Once fried, remove the cooked zucchini rings from the oil and place them onto a cooling rack set over a sheet pan to drain excess oil. While still warm, sprinkle them with coarse Kosher salt to taste.
- 9
Serve the zucchini rings with a side of roasted garlic aioli or marinara sauce.