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Zucchini Fritters (Beignets de Courgettes)

Serves 6


  • Canola oil (for deep-frying)
  • 1 3/4 cups all purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups chilled stout or dark beer
  • 4 medium zucchini, cut diagonally into 3/4-inch-thick slices


  1. Pour enough oil into heavy large saucepan to measure 3 inches in depth. Heat the oil over medium heat until a deep-fry thermometer registers the oil temperature 350º F.
  2. Mix flour, cornstarch, baking powder and salt in large bowl. Add stout. Whisk until a smooth batter forms.
  3. Working in batches of 5 or 6 zucchini slices and using tongs, dip zucchini slices into batter and add to hot oil.
  4. Cook zucchini until golden brown, about 2 minutes per side.
  5. Using slotted spoon, transfer fritters to paper towels and drain.
  6. Sprinkle fritters with salt and serve.

Hudson Valley Restaurant Week is back this April 8-21!