Zuc chips and souped up mayo

Beer is the secret ingredient in the batter, making these zucchini chips extra crisp and delicious. And after you make Souped-Up Mayo once, it will become a standard in your kitchen. Switch up the ingredients by adding garlic, smoked paprika, even a dash of anchovy paste and you’ll be impressed at how versatile this dip can become.

This recipe was featured on the Beer Episode of The Farm on public television.

Zucchini Chips with Souped-Up Mayonnaise

Serves 4 to 6 as an appetizer

For the Souped-Up Mayonnaise
11/2 cups mayonnaise
2 teaspoons fresh lemon zest
11/2 tablespoons lemon juice
1 small shallot, finely chopped
3/4 teaspoon chili powder
Fine sea salt and freshly ground black pepper
1 tablespoon finely chopped chives

For the Zucchini Chips
3/4 cup all-purpose flour
2 tablespoons corn starch
3/4 teaspoon chili powder
Fine sea salt and freshly ground black pepper
1 cup beer
2 medium zucchini
About 4 cups vegetable oil

Make the Souped-Up Mayonnaise: Whisk together the mayonnaise with the zest, juice, shallot, chili powder, a large pinch of salt and a few grinds of pepper. Place in a serving bowl and sprinkle with the chives.

Make the Zucchini Chips: Whisk together the flour, corn starch, chili powder, 1/4 teaspoon each salt and pepper. Whisk in the beer until combined (the batter will be loose). Trim the zucchini, then make thin, crosswise slices using a hand-held slicer.

Heat the oil in a large heavy skillet over medium high heat until hot (about 425°F), then dip one zucchini slice at a time into the batter, letting the excess batter drip back into the bowl and place in the oil. Cook the zucchini chips in batches, turning once, until golden brown, 2 to 3 minutes per batch, transferring the chips to paper towels to drain as cooked. Brin the oil back to temperature between batches. Sprinkle the chips with a pinch of salt per batch as cooked, then serve with the Souped-Up Mayonnaise.

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