Zucchini Beer Snack 1970s
You are gonna munch it till it's gone, guaranteed! 

Zucchini Beer Snack 1970s

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1 Medium size or 2-3 Small Zucchini Mine was about 12" long
1 Large Egg
1 bottle Beer Use a GF one if you have to
0.5 tsp Kosher Salt
About 2.5 cups Flour I used Red Mill GF flour
2 Tbs Dry Parmesan
Salsa optional
4-5 Tbs Oil I use Grapeseed Oil

Bookmark this recipe

You need to login or register to bookmark/favorite this content.


    If I Cooked Them With My Kid When She Was Younger And Knew It ALL.

    • 25
    • Serves 4
    • Easy




    Here is a bomb recipe for a zucchini beer snack that is pleasing in taste and easy to make!

    It is a no fuss, no mess recipe. Delicious is the word to describe this summer snack with a hint of beer taste on the crunchy outside and juicy zucchini flesh on the inside. It goes really well with a spicy salsa as a condiment.

    If you are as adventurous as myself, try it with a dollop of cold sour cream mixed with a teaspoon of chives, a dash of freshly grind black pepper and a sprinkle of salt.


    (Visited 462 times, 1 visits today)



    Prepare the batter. Mix flour with salt in a large bowl. Mix (do not beat) an egg with beer in a smaller bowl and add the mixture to the flour. Mix it all well together to get the consistency of buttermilk.


    While your batter is getting some rest, let's do the meat of the fruit! Wash, wipe and peel your zucchini. Slice it about 1/5" thick. If your zucchini has smaller seeds in it, like mine did, it is okay.


    Now heat your medium to large skillet on medium with oil in it. Dunk 4-5 slices of zucchini in the batter, take one, let it drip off just for a second and place it in the skillet. Repeat this with all the slices.
    Cook until the upper side of zucchini slices start losing its gloss and their edges start getting brown - about 3 minutes. Flip them over and cook for another 2 minutes or so. Take them out of the skillet with a spatula. Place the fried zucchini slices on the paper towels in a row to get rid off that extra oil. Sprinkle them immediately with dry parmesan. Stack them on the serving plate.

    Reduce heat down to low-medium. Add a couple of tablespoons of oil in the skillet if needed. Repeat the "dunking-frying" step with the rest of the zucchini rings.


    Enjoy your zucchini beer snack with salsa or sour cream (or both of them) on a side! (Hey, just look at what we made together! I told ya it would be DELICIOUS!)

    P.S. Do you cook with your kids (if you have any)? Do they know everything just like mine did (heck, she still DOES!) Cannot wait to see your comments!


    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    The Vegetable Ragout 1990s
    Beef In Red Wine Sauce 1900s
    The Vegetable Ragout 1990s
    Beef In Red Wine Sauce 1900s

    Add Your Comment

    This site uses Akismet to reduce spam. Learn how your comment data is processed.