Batter-Fried Zucchini Spears with Basil Recipe

Batter-Fried Zucchini Spears with Basil Recipe

  • 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
  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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