Crispy Beer-Battered Zucchini Fries with Chipotle-Avocado Ranch Tips, FAQ & printable recipe

Tips for success

For the best flavor profile, ensure the chili lime seasoning is fresh and potent. If you prefer a spicier kick, you can add a pinch of cayenne pepper to the dry batter mix.

Always use a neutral-flavored frying oil with a high smoke point, such as vegetable, canola, or grapeseed oil, to avoid any off-flavors.

When tossing with the cotija cheese, do so gently to avoid breaking the delicate, crispy coating.

If you are serving a larger group, you can keep the finished fries warm in a low-temperature oven set to 200°F (95°C) on a wire rack, which allows air to circulate and prevents the bottoms from becoming soft.

Variations

• Spicy Version: Add 1 teaspoon of smoked paprika and a pinch of cayenne pepper to the flour mixture for an extra layer of heat and color.
• Herb-Infused: Incorporate finely chopped fresh chives or parsley directly into the batter for a fresh, herbaceous flavor that pairs well with the avocado dip.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 2 days.

Reheat

Reheat in an oven or air fryer at 375°F (190°C) for 5-8 minutes until hot and crisp.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the fries will lose their signature crunch over time, so proper storage is important to maintain quality.

For the best results, avoid stacking them too high in the container to prevent them from sticking together.

The zucchini can be cut into batons and salted up to an hour in advance. However, the batter should be whisked immediately before frying to ensure the carbonation remains active. Do not coat the zucchini in the batter until you are ready to fry, as the salt in the batter will draw out moisture.

Serving ideas

Serve these fries immediately after tossing with the cheese and cilantro. The contrast between the hot, crunchy exterior and the cool, creamy chipotle-avocado ranch is the highlight of the dish. Arrange them on a platter with the dipping sauce in a central bowl to encourage easy sharing.

These fries pair excellently with other casual appetizers or as a side dish for grilled proteins.

Because they are best consumed fresh, ensure your guests are ready to eat as soon as the final batch comes out of the oil. The vibrant colors of the cilantro and cotija add a beautiful visual appeal.

Frequently asked questions

Recipe card

Crispy Beer-Battered Zucchini Fries with Chipotle-Avocado Ranch

Prep 20 minCook 3 minRest 10 minTotal 33 minServes 4

Ingredients

• 3 firm zucchini, cut into 1cm batons
• 1 tsp kosher salt
• 40 g cornstarch, for dusting
• 120 g all-purpose flour
• 40 g cornstarch
• 1 tsp baking powder
• 1 tsp chili lime seasoning
• 180 ml cold Mexican lager
• 1 quart frying oil
• 1/2 cup grated aged cotija cheese
• 2 tbsp fresh cilantro, chopped
• 1 cup chipotle-avocado ranch, for serving

Instructions

1. Cut the zucchini into 1cm batons. Toss the batons with salt and let them sit for 10 minutes. Use paper towels to blot them thoroughly dry to ensure the best possible adherence for the batter.
2. Whisk together the flour, cornstarch, baking powder, and chili lime seasoning in a medium bowl. Gradually pour in the cold lager, whisking until the batter is smooth and well-combined. Keep the batter chilled until ready to use.
3. Heat the oil in a pot to 375°F (190°C). Dust the zucchini batons in cornstarch, then dip each into the cold batter. Carefully drop into the hot oil and fry for 2.5 minutes until puffed and golden. Toss immediately with grated cotija cheese and fresh cilantro. Serve with the chipotle-avocado ranch.

Contains: gluten, milk

Estimated nutrition per serving

Calories

280

Protein

6.5 g

Carbohydrates

32 g

Fat

14 g

Fiber

2.5 g

Sugar

2 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.