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6 small zucchini
1 cup all-purpose flour
2 large eggs
1/4 cup beer
Vegetable oil
Salt


1 Scrub the zucchini with a brush under cold running water. Trim off the ends. Cut the zucchini into 2 × 1/4 × 1/4-inch strips.

2 Spread the flour on a sheet of wax paper. In a medium shallow bowl, beat the eggs until foamy. Beat in the beer until well blended.

3 Pour about 2 inches of the oil into a deep heavy saucepan or into a deep-fryer following the manufacturer's instructions. Heat the oil over medium heat until a drop of egg mixture sizzles when added to the pan and the temperature reaches 370°F on a frying thermometer.

4 Dredge about one-quarter of the zucchini strips in flour, then dip them in the egg mixture.

5 Holding the zucchini with tongs, let the excess batter drip off, then place the zucchini in the oil one piece at a time. Add only as many as will fit without crowding. Fry the zucchini until crisp and golden brown, about 2 minutes. Remove the zucchini with a slotted spoon. Drain on paper towels. Keep warm in a low oven while frying the remainder.

6 Sprinkle with salt and serve hot.


From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.