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Beer Battered Zucchini Poppers and Onion Rings - Holly's Helpings

Beer Battered Zucchini Poppers and Onion Rings

August 1, 2013 · 17 comments

in Appetizer/Side, Lactose Free, Recipe, Snack, Vegan, Vegetarian

Beer Battered Onion RingsAugust 2 is International Beer Day (IBD)!  I love beer.  My senior year of college, my best friend and I found a bar that had a beer challenge where you had to drink all of the different bottles and draft beers offered within 3 months of starting the challenge.  We went there a couple times a week and drank AMAZING amounts of beer.  Some were really good (if you find any Rodenbach in your area, please send some to me!) and some were so horrible we tried to give them away.  It was a great way to close out the year and was when I decided that beer is absolutely amazing.  My friend lives in Wisconsin now where they basically specialize cheese and beer.  She’s so lucky. What’s the best (or worst!) beer you’ve ever had?  I’m going to make a shopping list with your suggestions.

Beer Battered Zucchini PoppersTo celebrate IBD with you all, I’ve decided to cook with beer and make some food that will go perfectly with all the beer you’re going to be drinking.  Beer battered zucchini poppers and onion rings.  Fried food is the perfect bar food.  It’s nice and crunchy and will help when you’ve had a little bit too much to drink.  The wonderful thing about this batter (besides being made with beer) is that it’s nice and light.  Fried food can easily become heavy and greasy.  Not this recipe!  Crispy without the grease.  What’s your favorite bar food? Oh!  Did I mention that these tasty treats are also vegan?  These are something that everyone can enjoy!

Beer Batter Onion Rings

Beer Battered Zucchini Popper and Onion Rings

Active Time: 5 minutes

Inactive Time: 20 minutes

Total Time: 25 minutes

Yield: 4 appetizer size portions

Beer Battered Zucchini Popper and Onion Rings

Beer battered vegetables to celebrate International Beer Day (or any day, really)



  1. Heat oil to 375 degrees F.
  2. Whisk all the dry ingredients for the batter together (reserving the 2 Tbsp of flour).
  3. Add the beer and whisk. If the batter is too thick, add a little more beer as needed (I added two more splashes of beer).
  4. Cut the zucchini into thick slices and then quarter the slices. Slice the onion into sectionals.
  5. Toss the zucchini and onion in the reserved flour.
  6. Dunk the pieces in the batter and then fry. When I timed mine, it took about 2 1/2 minutes to cook the zucchini.
  7. Drain on brown paper bags or paper towels.
  8. Serve hot with your favorite dipping sauce.


This recipe for batter was enough for 1 zucchini and 1 sectional of onion.

Be very careful when dealing with hot oil!


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