30 June 2012


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1/4 c. beer
1 1/3 c. flour
2 tbsp. grated Parmesan cheese
1 tbsp. finely chopped fresh parsley
pinch of freshly minced basil (optional)
1/2 tsp. salt
1/2 tsp. garlic powder
1 tbsp. oil
2 egg yolks, slightly beaten
2 egg whites, stiffly beaten
grated Parmesan cheese
Allow the beer to stand at room temperature for 45 minutes. In a large bowl, combine flour, Parmesan cheese, parsley, salt and garlic powder. Add oil, egg yolks and beer. Beat until smooth. Fold in beaten egg whites. Pour oil into a deep pan to 2 inches.
Heat to 375°F. Dip zucchini slices into batter. Fry 3 to 4 at a time. Turn once and fry until golden brown and crisp. Drain on paper towels. Serve while still warm, sprinkled with Parmesan cheese.


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