Serves 2
Directions
- 1Cut the zucchini lengthwise into about 1/4-inch-thick planks, then cut into French fry-sized slices and pat very dry.
- 2Whisk together the flour, cornstarch, and a pinch of salt.
- 3Stir in 1 cup of the beer or sparkling water, adding more as needed to create a thin batter.
- 4Working in batches, dip the zucchini into the batter, allowing excess to drip off.
- 5Heat an inch of oil over medium-high heat and fry the zucchini in batches until crisp and golden.
- 6Season immediately with salt.
- 7Whisk together all ingredients for the pepperoncini ranch, starting with 2 tbsp of brine and adjusting to taste.
Ingredients
- 2 large zucchini
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 to 1 1/4 cup ice-cold beer or sparkling water
- oil (optional)
- salt (optional)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup pepperoncini
- 2-3 tbsp pepperoncini brine
- 2 tbsp fresh dill
- 1 tbsp chives
- 1 small garlic clove
- 1 tsp dried dill
- 1 tsp onion powder
- 1 tsp garlic powder
- black pepper
Tips
- If you're not into frying, grab a bag of thick kettle-cooked chips and pair those with the ranch.
- Add more brine to the ranch if you want it tangier.
- Taste the ranch and add more salt or brine if needed.
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