October 1, 2020

Easy Vegan Recipes

Eat Vegan – Eat Well

Beer Battered Zucchini Tacos

4 min read

Crispy beer-battered zucchini bites are stuffed into warm tortillas and served with creamy guacamole to make these irresistible vegan tacos!

White Wooden Table Set with a Plate of Two Beer-Battered Zucchini Tacos, Glass of Beer and Bowl of Guacamole

Warning: once you start beer battering things, it’s hard to stop. There isn’t much that doesn’t taste good when it’s covered in a crispy beer-infused coating, and the zucchini filling in these tacos are no exception.

What You’ll Need

Beer-Battered Zucchini Taco with a Glass of Beer and Bunch of Cilantro in the Background

  • All-purpose flour
  • Ground cumin
  • Salt
  • Beer (use a lighter brew, such as ale)
  • High-heat oil
  • Zucchini
  • Tortillas (flour or corn will work)
  • Guacamole 
  • Shredded cabbage
  • Fresh cilantro
  • Any other taco toppings you like!

How to Make Beer-Battered Zucchini Tacos

Start by whipping up your batter. Stir together the flour, cumin and salt in a bowl, then whisk in your beer. Now heat up some oil in a skillet — you’ll need it to be about 1/8 inch deep. Place a few chunks of zucchini into the batter and roll them around a bit to coat them.

Collage Showing Four Steps For Battering Zucchini: Mix Wet Ingredients, Add Beer, Whisk, and Add Zucchini

Remove the zucchini from the batter, one piece at a time, and carefully transfer them to the skillet. You might need to shake the pieces off gently to remove any excess batter before placing them in the oil.

Cook your zucchini for a few minutes on each side, until the pieces are golden and crispy. When they’re done, transfer them to a paper towel-lined plate to drain while you cook the next batch. Be sure to keep an eye on the oil level in your skillet and add more between batches when it’s needed.

Side-By-Side Images Showing Two Stages of Zucchini Frying in a Skillet

Stuff your tortillas with shredded cabbage, guac, and beer battered zucchini, along with any other toppings you’d like.

Beer Battered Zucchini Taco Tips & FAQ

  • Fried zucchini doesn’t stay crispy for long, so these tacos are best served right away.
  • If you do have leftover zucchini, store it in a sealed container in the fridge for up to 3 days. To reheat, arrange the zucchini on a baking sheet and place it under a broiler until it begins to sizzle. Flip the pieces and repeat on the other side.
  • Can these tacos be made gluten-free? I haven’t tried, but I think an all-purpose gluten-free flour blend would work. Make sure your tortillas are gluten-free as well — corn tortillas generally are.
  • Watch your zucchini closely while they fry. They can burn very quickly if the heat is even a smidge too high!
  • Not all beer is vegan. Be sure to check with Barnivore to ensure yours is. I used Yard’s pale ale.
  • Looking for more savory ways to use up zucchini? Try my zucchini fritters, pasta primavera, or vegan chorizo-stuffed zucchini!

Close Up of Two Beer-Battered Zucchini Tacos on a Plate

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White Wooden Table Set with a Plate of Two Beer-Battered Zucchini Tacos, Glass of Beer and Bowl of Guacamole

Beer Battered Zucchini Tacos

Crispy beer-battered zucchini bites are stuffed into warm tortillas and served with creamy guacamole to make these irresistible vegan tacos!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6

Calories 466 kcal

Author Alissa Saenz

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1 cup ale
  • 1 1/2 pounds zucchini (about 2 medium zucchini), quartered and sliced about 1/2-inch thick
  • 1/3 cup canola oil (or high-heat oil of choice)
  • 12 small flour tortillas (or corn tortillas)
  • Shredded red cabbage
  • Guacamole
  • Fresh cilantro

Instructions

  1. Whisk the flour, cumin, and salt together in a medium bowl. Whisk in the beer.

  2. Generously coat the bottom of a large skillet with oil — you’ll need it to be about 1/8 inch thick. Place the skillet over medium heat.

  3. Place a few pieces of zucchini into the batter. Roll them around with a spoon to coat all sides.

  4. When the oil begins to shimmer, remove a piece of zucchini from the bowl. Shake off any excess batter, then place the zucchini in the skiller. Repeat for as many pieces of zucchini as you can fit without crowding.

  5. After about 3 minutes, begin checking your zucchini. When the bottoms are browned and crispy, they’re ready to flip. Carefully flip them one at a time.

  6. Cook the zucchini for another 3 to 4 minutes, until browned and crispy on the other sides.

  7. Transfer the cooked zucchini to a paper towel-lined plate to drain.

  8. Repeat the cooking process until all of the zucchini are cooked, adding oil to the skillet between batches as needed.

  9. Fill the tortillas with cabbage, guacamole, fresh cilantro, and zucchini, along with any other taco toppings you like.

Recipe Notes

Nutrition information includes 2 tablespoons of guacamole per taco.

Nutrition Facts

Beer Battered Zucchini Tacos

Amount Per Serving (2 tacos)

Calories 466 Calories from Fat 194

% Daily Value*

Fat 21.6g33%

Saturated Fat 2.1g11%

Sodium 1201mg50%

Potassium 356mg10%

Carbohydrates 60.2g20%

Fiber 6.5g26%

Sugar 2.4g3%

Protein 9g18%

Calcium 156mg16%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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