Beer Battered Zucchini Rings

Beer battered zucchini rings (with a gluten free update)

Beer battered anything: Fun? Yes. Healthy? Not so much. Sometimes when I look back on our vegetable creations I shudder at the title Homegrown & Healthy. Rather, it should be named something like Homegrown or Healthy.  Regardless, I get tired of making the same things with the traditional vegetables that we’ve been enjoying all summer and feel the need to spice things up a little bit with something fun.

Beer battered zucchini rings (with a gluten free update)

Making a beer batter is incredibly easy.  What I enjoy about it (other than finishing the rest of the can) is that it requires no additional seasons, other than a bit of salt and pepper.  We’ve made this before with onion rings but decided to venture out today.  Hubby couldn’t refuse the excuse to buy some more Heineken, either.

And just an update, I tried this recipe using gluten free all purpose flower and I had to change the ratio a bit to 1 1/2 cup gluten free flour. I paired that with a sweet IPA and it came out great! (These are actually the ones that are photoed above)

Beer Battered Zucchini Rings
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  • 1 biiiig zucchini
  • 1 cup flour or 1 1/2 cups gluten free flour
  • 3/4 cup beer (I use a sweet IPA but the cheap kind works just as well) *If you're trying a GF recipe be sure that your beer is labeled as such.
  • Salt and pepper to taste (Try Pink Himalayan Sea Salt, it's delicious!)
  • Oil for frying (I recommend coconut)


  1. Preheat a pan with oil.
  2. The reason why I recommend a biiiig zucchini is because you'll want to hollow out the insides to remove the seeds. This can be done by digging into it when it's whole with a spoon. Another alternative would be to slice the zuch into rings first, then use a knife to cut out the centers.
  3. Mix your batter of flour and beer. Dip your veggies in and give them a generous coating.
  4. Drop them in the oil and let them cook until crisp and brown. Flip over and repeat on the other side. When finished, remove them to a paper towel to absorb any extra oil. Sprinkle a little salt and pepper onto them while they are still warm.

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  1. says

    These look really yummy, and sound totally doable! 2 Qs:
    -Do you think it would make any difference, or matter, to mix the salt & pepper with the flour first, as opposed to sprinkling it on at the end?
    -And are these the kind of things that are only best eaten immediately? Or are they still decent if you want to make ahead for later? Didn’t know if re-heating, after the fridge was a bad idea…or maybe they wouldn’t even need a fridge if sealed in an airtight container?

    • Aubrey says

      Mixing the S&P into the batter is fine. I do that it that way as well. A little sprinkle of salt on top after it’s done cooking always seems to enhance the flavor better, though.
      I would definitely eat them immediately, preferably right after they’re done cooking before anyone else knows that they’re ready. I think if you stored them they would lose that crunch that makes them so irresistible.

  2. says

    Deep fried zucchini is my secret guilty pleasure. They are one of my favorite naughty treats. I look forward to trying out you recipe since I have more than enough coconut oil to spare these days.

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