Warning: once you start beer battering things, it’s hard to stop. There isn’t much that doesn’t taste good when it’s covered in a crispy beer-infused coating, and the zucchini filling in these tacos are no exception.
What You’ll Need
All-purpose flour Ground cumin Salt Beer (use a lighter brew, such as ale) High-heat oil Zucchini Tortillas (flour or corn will work) Guacamole Shredded cabbage Fresh cilantro Any other taco toppings you like!
How to Make Beer-Battered Zucchini Tacos
Start by whipping up your batter. Stir together the flour, cumin and salt in a bowl, then whisk in your beer. Now heat up some oil in a skillet — you’ll need it to be about ⅛ inch deep. Place a few chunks of zucchini into the batter and roll them around a bit to coat them. Remove the zucchini from the batter, one piece at a time, and carefully transfer them to the skillet. You might need to shake the pieces off gently to remove any excess batter before placing them in the oil. Cook your zucchini for a few minutes on each side, until the pieces are golden and crispy. When they’re done, transfer them to a paper towel-lined plate to drain while you cook the next batch. Be sure to keep an eye on the oil level in your skillet and add more between batches when it’s needed.
Stuff your tortillas with shredded cabbage, guac, and beer battered zucchini, along with any other toppings you’d like.
Fried zucchini doesn’t stay crispy for long, so these tacos are best served right away. If you do have leftover zucchini, store it in a sealed container in the fridge for up to 3 days. To reheat, arrange the zucchini on a baking sheet and place it under a broiler until it begins to sizzle. Flip the pieces and repeat on the other side. Can these tacos be made gluten-free? I haven’t tried, but I think an all-purpose gluten-free flour blend would work. Make sure your tortillas are gluten-free as well — corn tortillas generally are. Watch your zucchini closely while they fry. They can burn very quickly if the heat is even a smidge too high! Not all beer is vegan. Be sure to check with Barnivore to ensure yours is. I used Yard’s pale ale. Looking for more savory ways to use up zucchini? Try my zucchini fritters, pasta primavera, or vegan stuffed zucchini.
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