BATTER-FRIED ZUCCHINI SPEARS WITH BASIL

Batter-Fried Zucchini Spears with Basil image

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

Number Of Ingredients 13

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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

Steps:

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.