Crispy Fried Zucchini With Parmesan Dip

Hmm, ok so I haven’t done a ton of cooking since I was at BlogHer all last week and am still exhausted right now. And there was a recipe that I had promised to post this week, but my sleep deprived brain won’t tell me what it was. Boo.

I’m breaking away from my soup fixation this week, though. Instead I’m going quick and easy again tonight. This is another of those recipes that sounds super fancy and hard to do but is so easy – perfect for impressing others!

And I know, I have no pictures again. It’s possible I didn’t actually make this one this week but instead made it previously. Eh, you’ll live. Besides, I wouldn’t want you to drool all over your keyboards and ruin them!

Crispy Zucchini with Parmesan Dip

Ingredients:
1 1/2 c flour (add a little more if the batter isn’t thick enough for you)
1 12 oz bottle of “good” beer
1 T red chili flakes
1 1/2 t sea salt
4 zucchini, cut into sticks
Canola oil for frying

1 c sour cream
1 c parmesan cheese, grated (do not even think of the green can!)
1 T horseradish
2 T Worchestershire sauce
1 T fresh dill, chopped
1-2 cloves garlic, minced
salt and pepper to taste

Whisk together the flour, beer, chili flakes, and salt in a small bowl. Let them sit for a few minutes to get friendly. This is a great time to cut the zucchini into sticks and heat the oil in a heavy pot to a temperature of 365 to 375 degrees.

Dip the zucchini into the batter, one by one. Carefully lower the zucchini into the hot oil a few at a time so that they aren’t all touching and getting stuck together (you don’t have to do them one by one). Fry them until they’re golden brown and crispy, about 3-4 minutes. Drain on a paper towel lined plate and serve with Parmesan dip.

Combine sour cream, parmesan cheese, horseradish, Worcestershire sauce, dill, garlic, salt, and pepper in a small bowl – just mix them together. Serve chilled with the zucchini sticks.

Yum. Ok, so I need to make these again. Fortunately I’m too tired to go make them now, or I’d be eating a whole bowl of them right now by myself. Enjoy this and more with Tempt My Tummy Tuesday with Blessed With Grace!

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