Beer-battered Zucchini Sticks Recipe

Prepare zucchini

Rinse zucchini and trim both ends. Cut each zucchini into 3 even sticks lengthwise, then cut each lengthwise piece in half so each zucchini yields 6 sticks. Select the 9 most uniform sticks and set the rest aside for another use or batch. Pat the chosen sticks dry with paper towels.

Lightly season the zucchini sticks with 1 teaspoon fine sea salt and 1/2 teaspoon ground black pepper. Let sit 5 minutes to draw a little moisture, then pat dry again to remove excess moisture — this helps the batter adhere.

Make the batter

In a large mixing bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, and 1 teaspoon baking powder. Stir in 3/4 cup cold beer and 1/4 cup ice water until mostly smooth (a few small lumps are okay). Whisk in 1 large egg, 3/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper until combined. The batter should be the consistency of a thick pancake batter — it should coat the back of a spoon. If too thick, add 1 tablespoon ice water at a time; if too thin, add 1 tablespoon flour.

Place the batter in the refrigerator for 10 minutes while you heat the oil. Keeping the batter cold helps create a crisper crust.

Set up dredging station

Place 1/2 cup all-purpose flour in a shallow bowl for dredging. In a separate shallow bowl combine 1/2 cup fine breadcrumbs or panko with 1/4 cup grated Parmesan cheese. Keep the chilled batter in another bowl nearby.

Heat the oil

Pour about 2 cups neutral oil into a heavy-bottomed skillet or saucepan (oil depth ~1 to 1.5 inches). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately and take about 45–60 seconds to brown.

Bread and fry zucchini

Working with one stick at a time: lightly dredge a zucchini stick in the flour, shaking off excess. Dip it into the chilled beer batter, allowing excess to drip back into the bowl, then press it into the breadcrumb-Parmesan mixture to coat (this gives extra crispness and Parmesan throughout). Carefully lower into hot oil. Fry in batches, 3–4 sticks at a time, without crowding, maintaining oil temperature around 350°F. Fry 2.5–3.5 minutes, turning once, until golden brown and crisp.

Using a slotted spoon or spider, transfer fried zucchini to a wire rack set over a baking sheet (or paper towels) to drain. Immediately sprinkle each batch with a light pinch of kosher salt. Repeat until all 9 sticks are fried.

If needed, keep finished sticks warm in a 200°F (95°C) oven on the wire rack for up to 15 minutes while you finish remaining batches to preserve crispness.

Arrange the nine hot zucchini sticks on a serving plate. Sprinkle 2 tablespoons grated Parmesan evenly over them and scatter optional 1 tablespoon chopped fresh parsley. Serve with 1/2 cup ranch dressing on the side and lemon wedges if using.

Serve immediately so the batter remains crisp. Leftovers can be reheated in a 375°F (190°C) oven for 6–8 minutes, but will be best fresh.