Summertime Beer-Battered Fried Zucchini with Honey-Mustard Ranch Dipping Sauce

Step 1

In small bowl, mix together well the honey and mustard. Slowly mix in Ranch Dressing extremely well, stirring, scraping bottom and folding to incorporate all of the honey-mustard mixture, set aside.

Step 2

In medium bowl, (larger than the circumference of the zucchini slices), whisk together batter ingredients. Set aside.

Step 3

Peel small end of large zucchini with a veggie peeler and slice into 1/4″ slices. Batter makes enough to nicely coat approximately 12 – 3″ round slices.

Step 4

Fill deep frying pan with oil to about 1 1/2 – 2″ deep. Heat to 375 degrees.

Step 5

Dip slices into batter with tongs, turning and coating well, and slip into oil 4-5 at a time, or however many will fit in your pan without touching. Fry until deep golden and crispy on both sides turning once or twice. Place onto several sheets of paper towels to absorb excess oil. Continue until all are fried, removing drained ones to a platter and replacing paper towels as needed.

Step 6

Serve hot with dipping sauce. *These stay hot for quite some time so no need to place into the oven to keep warm. They also don’t last long enough to cool off! ;)