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Batter-Fried Zucchini Spears with Basil

4.1

(19)

The fennel mayonnaise below makes an excellent dip for these zucchini spears if serving them as an hors d'oeuvre.

Can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Serves 2 generously as an hors d'oeuvre or a side dish

Ingredients

3/4 cup all-purpose flour
3/4 cup beer
3/4 teaspoon salt
2 medium zucchini (about 3/4 pound)
12 fresh basil leaves
about 3 cups vegetable oil for deep-frying

For fennel mayonnaise

1 teaspoon fennel seeds
1 large garlic clove
1/2 teaspoon salt
2 tablespoons mayonnaise
1/4 cup sour cream
1/2 tablespoon fresh lemon juice

Preparation

  1. Step 1

    In a bowl whisk together flour, beer, and salt and season with pepper.

    Step 2

    Halve zucchini crosswise. Cut each half into 6 spears and put, skin side down, on a cutting board. With a sharp thin knife cut a lengthwise slit about 1/2 inch deep along top edge of each spear. Halve basil leaves lengthwise and, using dull side of a small knife, push a half leaf into slit of each spear.

    Step 3

    In an 8-inch heavy saucepan or deep skillet heat 1 inch oil over moderate heat until a deep-fat thermometer registers 375° F.

    Step 4

    Working in batches of 6, coat spears in batter, letting excess drip off, and fry until deep golden, about 2 minutes, transferring with tongs to paper towels to drain.

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