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Ingredients
- 1 med. zucchini, thinly sliced
- 2 teaspoon salt
- 1/4 teaspoon pepper
- 1 c. flour
- 1 1/2 teaspoon baking pwdr
- 1/2 teaspoon baking soda
- 1/2 c. beer
- 1/4 c. fresh lemon juice
- 1 c. vegetable oil
Directions
- Arrange zucchini on piece of wax paper; salt and pepper both sides, using 1 tsp. of salt and pepper. Combine flour, baking pwdr, baking soda and remaining tsp. salt in medium-size bowl. Remove 1/2 c. of the mix to a piece of wax paper. Dip both sides of zucchini in the 1/2 c. of flour mix.
- Stir beer and lemon juice into remaining flour mix. (Mix will foam.) Stir till consistency of pancake batter. Heat oil in large skillet. Dip zucchini into batter and saute/fry half at a time in warm oil till, about 3 min on each side. Keep hot in oven while sauteing remaining zucchini. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 730g | |
| Calories 2480 | |
| Calories from Fat 1940 | 78% |
| Total Fat 219.58g | 274% |
| Saturated Fat 16.48g | 66% |
| Trans Fat 5.62g | |
| Cholesterol 0mg | 0% |
| Sodium 7195mg | 300% |
| Potassium 737mg | 21% |
| Total Carbs 111.45g | 30% |
| Dietary Fiber 5.8g | 19% |
| Sugars 5.03g | 3% |
| Protein 16.0g | 26% |
