The fennel mayonnaise (below) makes an excellent dip for these zucchini spears if serving them as an hors d'oeuvre.
From Gourmet, August 1997.
prep time15 Min
cook time15 Min
Ingredients For batter-fried zucchini spears with basil
fresh basil leaves
vegetable oil, for frying
fresh lemon juice
How To Make batter-fried zucchini spears with basil
In a bowl whisk together flour, beer, and salt and season with pepper.
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.
In an 8-inch heavy saucepan or deep skillet heat 1 inch oil over moderate heat until a deep-fat thermometer registers 375° F.
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.
Serves 2 generously as an hors d'oeuvre or a side dish.
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