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Ingredientes
- 1 1/2 c. all-purpose flour
- 1 c. beer plus more as needed for thinning
- 1 c. mayonnaise
- 1/2 c. minced pitted kalamata olives
- 1 Tbsp. fresh lemon juice
- 2 med zucchini - (abt 1 lb) washed Vegetable oil for frying Kosher salt to taste Freshly-grnd black pepper to taste
Direcciones
- Whisk 1 c. of the flour with the beer in a large bowl till smooth. Pour through a strainer into another bowl and let stand for 1 hour. Thin with additional beer just before frying, if necessary. It should be the consistency of pancake batter.
- Meanwhile, mix the mayonnaise with the olives and lemon juice in a small bowl. Thin with 1 to 2 Tbsp. water, if desired. Keep covered in the refrigerator till ready to serve the zucchini. (
- Makes about 1 1/4 c.)
- Cut the zucchini into sticks which measure 3/4-inch wide and 4 inches long.
- Heat 3 to 4 inches of oil in a large deep saucepan till a deep-fat frying thermometer reaches 360 degrees.
- Combine the remaining 1/2 c. flour with salt and pepper in a shallow bowl or possibly pie plate. Add in the zucchini and toss to cover in flour. Transfer to a sieve and shake to remove excess flour.
- Working in batches, dip in the batter, letting the excess drip off. Fry till golden and crisp, about 3 min. Drain on paper towels and sprinkle with salt. Serve the olive mayonnaise on the side for dipping.
- This recipe yields 4 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 4 servings | |
| Calories 615 | |
| Calories from Fat 431 | 70% |
| Total Fat 48.72g | 61% |
| Saturated Fat 6.77g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 449mg | 19% |
| Potassium 309mg | 9% |
| Total Carbs 40.42g | 11% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.01g | 1% |
| Protein 6.13g | 10% |
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