Batter-Fried Zucchini Spears With Basil

Batter-fried Zucchini Spears With Basil

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Vicki Butts (lazyme)

By
@lazyme5909

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

From Gourmet, August 1997.

Rating:

☆☆☆☆☆ 0 votes

Serves:
2
Prep:
15 Min
Cook:
15 Min
Method:
Deep Fry

Ingredients

  • 3/4 c
    all-purpose flour
  • 3/4 c
    beer
  • 3/4 tsp
    salt
  • 2 medium
    zucchini
  • 12
    fresh basil leaves
  • 3 c
    vegetable oil, for frying
  • FENNEL MAYONNAISE:

  • 1 tsp
    fennel seeds
  • 1 large
    garlic clove
  • 1/2 tsp
    salt
  • 2 Tbsp
    mayonnaise
  • 1/4 c
    sour cream
  • 1/2 Tbsp
    fresh lemon juice

How to Make Batter-Fried Zucchini Spears With Basil

Step-by-Step

  1. In a bowl whisk together flour, beer, and salt and season with pepper.
  2. Halve zucchini crosswise.
  3. Cut each half into 6 spears and put, skin side down, on a cutting board.
  4. With a sharp thin knife cut a lengthwise slit about 1/2 inch deep along top edge of each spear.
  5. Halve basil leaves lengthwise and, using dull side of a small knife, push a half leaf into slit of each spear.
  6. In an 8-inch heavy saucepan or deep skillet heat 1 inch oil over moderate heat until a deep-fat thermometer registers 375° F.
  7. 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.
  8. Serves 2 generously as an hors d'oeuvre or a side dish.

Printable Recipe Card

About Batter-Fried Zucchini Spears With Basil

Main Ingredient: Vegetable
Regional Style: American




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