Fried Zucchini Batter
Recipe from box of Argo Cornstarch in the early 80's. This batter is light and tasty. Posting recipe as request from one of my sons. This batter is great for zucchini, but can be used on any thing you would like to fry up! Many reviews complain of the lack of seasoning. I have taken the garlic powder up to 1 tsp. and it helps, a dash of hot sauce works well too. If you must, sprinkle lightly with additional salt immediately after removing from the frying oil. Another tip - I prefer the thinner batter for a lighter and crunchier coating on the veggies (the thicker batter just seems to be too doughy for our tastes).
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/4 cup all-purpose flour
- 1 egg
- 1/2 cup water
- 1 teaspoon baking powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 3/4 cup cornstarch
- Carbohydrate 72.127553410772 g
- Cholesterol 3.26666666003912 mg
- Fat 1.06621166562543 g
- Fiber 1.49384999974204 g
- Protein 6.18664166527944 g
- Saturated Fat 0.504808332492184 g
- Serving Size 1 1 large zucchini, 6 serving(s) (281g)
- Sodium 492.181000341233 mg
- Sugar 70.6337034110299 g
- Trans Fat 0.140390000052859 g
- Calories 332 calories
In medium mixing bowl mix all the above until smooth. Dip sliced zucchini in batter and fry in 1/3 inch hot oil till golden brown. This recipe usually will cover 12-15" long zucchini cut in 1/3" slices.
