Beer Battered Fries Recipes

Steps:

• Use the widest setting on a vegetable spiral slicer and turn the zucchini into ribbons. Stop every couple of turns to cut the ribbons into 2 to3-inch pieces.
• Whisk together the flour, beer, lemon zest and 1 teaspoon salt in a medium bowl.
• Heat about 2 inches of oil in a large Dutch oven over medium heat. Attach the deep fat fry thermometer and bring the oil to 375 degrees F. Line a baking sheet with a double layer of paper towels and keep it nearby.
• Working one small handful at a time, add the zucchini curls to the beer batter and use tongs to toss and coat (like tossing spaghetti in sauce!). Pick up the battered curls a few at a time with the tongs and let as much excess batter drip off as possible. Being careful of the hot oil, drop the battered zucchini into the hot oil. Use a second pair of tongs or a slotted spoon to turn and help move the zucchini around, separating the pieces as best you can while they fry. Fry until golden brown on both sides, 2 to 3 minutes total. Transfer to the paper-towel lined baking sheet. Continue to fry in small batches. Serve hot (you can reheat in a 325 degrees F oven if needed).

Steps:

• Fill a heavy Dutch oven outfitted with a deep-fry thermometer halfway up with oil. Heat the oil to 375 degrees F.
• Whisk together the flour, chili powder, garlic powder, smoked paprika, salt and beer in a large bowl, until a thin batter forms.
• Cut the fries into a curly shape using a curly-fry cutter.
• In batches, dredge the potatoes in the batter, and then fry them until crisp, 6 to 7 minutes; use tongs to separate the potatoes while they're in the oil, so they don't stick together.) Drain the fries on a paper-towel-lined baking sheet and sprinkle with salt before serving.