EverGreen Farm Recipes

Sweet Corn and Squash Soup

Beer Batter for Fish, Onion Rings, Squash or Zucchini

Originally posted August 15, 2007

The onions are so big and beautiful this week.  And sweet.  They were just calling out to be made into onion rings.  Then as Shain started cooking, I suggested we fry up some squash with the batter too.  Oh my!  These are certainly tasty enough to eat without any dipping sauce (although my kids still called out for ketchup and ranch dressing).  Now afterwards, I am thinking a nice dip made with the fresh dill would have been a very nice addition.

This makes enough batter for 2 large onions and 2 zucchini or squash.

2 cups flour
1 twelve ounce bottle of a darker stout beer
3 eggs
2 teaspoons melted lard or vegetable oil
Salt and pepper to taste

Prepare fish, onions or squash for frying.  Cut the onions into 1 inch rings, separating layers.  Slice squash into 1/2 inch pieces.

Heat 4 cups of cooking oil or lard on a medium setting.

Beat the eggs and add beer, lard or oil, salt and pepper.  Mix thoroughly.  Fold in flour.

Dip prepared onion rings, squash or fish into batter, covering completely.  Place into heated oil and fry until golden brown.  Remove from oil and place on a plate with a paper towel for the oil to drain. Sprinkle with more salt and/or pepper if desired.  Serve immediately.

Summer Squash

Grilled Summer Squash

Wash and then slice squash 1/4 to 1/2 inch thick. Brush with olive oil and toss with salt and minced shallots. Grill until tender. Serve hot.