Beer Batter and Zucchini

This week has been "use what you got, and save up for that new chef's knife" week for ol McMurphy here. So I've been emptying the freezer, and using what I have for dinner.

I still have tons of been left over from my 4th of July party, so, I've been "using" it a lot....beer can chicken, poured some in my rib foil,

Yesterday, I defrosted some homemade turkey burgers that I had in the back of the freezer and I had a zucchini in the fridge about to go bad.

I scrounged for some oil and had a little bit of Canola and a little big of veggie (both Wesson brand)

I whisked 1 part beer with 1 part flour, and let it sit for an hour...then I took the cut zucchini, and dredged in seasoned (S&P) flour then in the batter mix and into a pot I had with hot oil (temp from my thermometor read about 400, so i turned off heat to let it to 375ish before putting a few sticks in....then turned on the heat again to regulate for the temp drop when dropping the sticks in...they were in for about 4-5 minutes..(I did 3-4 batches).I didn't get the golden brown that I expected though....tasted great and texture was ok, but the batch of last ones were much better than the first ones.....oil temp? length of time? I felt that any longer would have made them mushy.

Feedback? thoughts? I wanted to beer batter onion rings tonight with the same oil.

(also made a tomato cucumber salad from Fiance's grandparents garden)










I expected them just a LITTLE darker (notice the ones in back are even lighter)