Batter-Fried Zucchini Spears with Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. 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 |
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 |
Directions:
1. In a bowl whisk together flour, beer, and salt and season with pepper.
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.
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.
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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