Crispy Zucchini Sticks With Olive Dip

Directions

1. Whisk 1 c. of the flour with the beer in a large bowl till smooth. Pour through a strainer into another bowl and let stand for 1 hour. Thin with additional beer just before frying, if necessary. It should be the consistency of pancake batter.
2. Meanwhile, mix the mayonnaise with the olives and lemon juice in a small bowl. Thin with 1 to 2 Tbsp. water, if desired. Keep covered in the refrigerator till ready to serve the zucchini. (
3. Makes about 1 1/4 c.)
4. Cut the zucchini into sticks which measure 3/4-inch wide and 4 inches long.
5. Heat 3 to 4 inches of oil in a large deep saucepan till a deep-fat frying thermometer reaches 360 degrees.
6. Combine the remaining 1/2 c. flour with salt and pepper in a shallow bowl or possibly pie plate. Add in the zucchini and toss to cover in flour. Transfer to a sieve and shake to remove excess flour.
7. Working in batches, dip in the batter, letting the excess drip off. Fry till golden and crisp, about 3 min. Drain on paper towels and sprinkle with salt. Serve the olive mayonnaise on the side for dipping.
8. This recipe yields 4 appetizer servings.