Summertime beer-batter fried zucchini with honey-mustard ranch dipping sauce

Is there anything better than vegetables fresh from the garden? So simple, so pure that you do not want to do also a lot for those who would strip away from their natural, earthy flavors, and just let their own natural aromas shine ?!

That's how I feel about most summer vegetables, except for me and Mr. Zucchini. I have had an aversion to zucchini, squash in general when I was a kid. Had it.

Even into my early 30s, I could tell, like the fairy tale "The Princess and the Pea," if there was one single julienned strip of zucchini in a whole saucepan of vegetable soup! Unfortunately do not exaggerate.

If there's one thing I hated more than zucchini, it was the fact that I didn't like anything. If I had it my way, I would just love and enjoy every single thing life has to offer!

But disappointingly, we're just not built that way. We are each born with a VERY specific and complex set of taste buds, and no two people are alike! Definitely makes it difficult to cook for many people sometimes! Even for two!

Then one day, many years ago, a friend gave me one of her zucchinis from her garden, and after making a bread recipe I found in an old church that I had purchased from a garage sale, I had enough leftovers to dough and fry. I fried it up for a few friends I had over, including her, and it smelled so good that I decided to try a little bite after much encouragement from my friends!

Mr. Zucchini and I have been best friends ever since! It became a summer tradition to make 2 loaves and roast the rest of each zucchini I could get my little hands on! These are only 2 ways I can enjoy it, though! I've tried, but just haven't been able to tolerate it in any other way.

However, I hadn't had it ever since we moved from Indiana, and then our neighbors neighbors shared one of them with us – – I WAS PLAYED !!!

I had given them two huge hunks of my old fashioned root beer cake with root beer flowing mouse stuffing and in appreciation and trade they gave me the most beautiful zucchini from their garden!

I made my sweet dessert bread first as it makes 2 loaves and of course shared one with the neighbors and held the other to the hubs and me. (* And I'll share the recipe with you all tomorrow!)

But I have to admit what I was most looking forward to were the beautiful, delicately crispy little rounds of heavenly goodness, beer-coated and fried until golden golden …oohh myyy. I could hardly wait!

I just mix a simple homemade batch of beer dough, lightly seasoned so it doesn't remove what I'm frying, and form a nice little bowl of doctored Ranch dressing for dipping, and I'm in fried zucchini heaven!

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Always remember that while it is fun to create complicated recipes that are "eclectic" and sophisticated, using a word of trendy, exotic products, there is also "elegance in simplicity". 😉

Like life, keep it clean and simple and you can't go wrong! Have a great day everyone and enjoy your day to the full! 🙂

ingredients

Dypningssauce:

  • 1/2 (level) tsp. honey
  • 1/2 (level) tsp. mustard
  • 1/2 cup Hidden Vally Ranch Salad Dressing

Beer Batter:

  • 1 cup flour
  • 1 cup of beer
  • 1 tsp. salt
  • 1/4 tsp. pepper

The rest of the ingredients:

  • 12 – 1/4 ″ thick large slices (peeled) zucchini
  • oil for frying

Instructions

  • In a small bowl, mix honey and mustard well. Slowly mix Ranch Dressing extremely well, stirring, scraping the bottom and folding to incorporate all the honey-mustard mixture set aside.
  • In a medium bowl, (larger than the circumference of the zucchini slices), whisk the ingredients together. Set aside.
  • Peel the small end of the large zucchini with a veggie peel and cut it into 1/4 ″ slices. Batteries do enough to nicely coat about 12 – 3 ″ round slices.
  • Fill deep frying pan with oil to approx. 1 1/2 – 2 ″ deep. Heat to 375 degrees.
  • Dip slices in the dough with teeth, turn and cover well, and push in oil 4-5 at a time, or however many will fit in your pot without touching. Roast until deep golden and crispy on both sides turn once or twice. Put on several layers of paper towels to absorb excess oil. Continue until all are fried, remove the drain to a dish and replace paper towels as needed.
  • Serve hot with dipping sauce. * These stay warm for quite some time so no need to place them in the oven to keep warm. They don't last long enough to cool down either! 😉
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