The fennel mayonnaise below makes an excellent dip for these zucchini spears if serving them as an hors d'oeuvre.

　　Can be prepared in 45 minutes or less.

　　

Ingredients

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

　　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

　　

Step 1

In a bowl whisk together flour, beer, and salt and season with pepper.

　　

Step 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.

　　

Step 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.

　　

Step 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.