Crispy Zucchini Sticks with Olive Dip

1. 1

   Whisk 1 cup of the flour with the beer in a large bowl until smooth.

2. 2

   Pour through a strainer into another bowl and let stand for 1 hour.

3. 3

   Thin with additional beer just before frying, if necessary.

4. 4

   It should be the consistency of pancake batter.

5. 5

   Meanwhile, mix the mayonnaise with the olives and lemon juice in a small bowl.

6. 6

   Thin with 1 to 2 tablespoons water, if you like.

7. 7

   Keep covered in the refrigerator until ready to serve the zucchini.

8. 8

   Cut the zucchini into sticks that measure 3/4-inch wide and 4 inches long.

9. 9

   Heat 3 to 4 inches of oil in a large deep saucepan until a deep-fat frying thermometer reaches 360 degrees F. Combine the remaining 1/2 cup flour with salt and pepper in a shallow bowl or pie plate.

10. 10

    Add the zucchini and toss to cover in flour.

11. 11

    Transfer to a sieve and shake to remove excess flour.

12. 12

    Working in batches, dip in the batter, letting the excess drip off.

13. 13

    Fry until golden brown and crisp, about 3 minutes.

14. 14

    Drain on paper towels and sprinkle with salt.

15. 15

    Serve the olive mayonnaise on the side for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.