Zucchini Ribbons

Directions

1. Place 3/4 cup flour and the 1 teaspoon salt in blender container. Add beer; cover and blend 1 minute or until smooth, stopping once to scrape down sides. Transfer batter to large bowl; let stand at room temperature 3 hours.

2. Trim the ends of zucchini and cut into 4x1/2-inch strips. Heat 1 inch oil to 385 degrees F. on a deep-fat thermometer in a deep-fat fryer or Dutch oven. Combine 3/4 cup flour, the 1/4 teaspoon salt and the pepper in large bowl. Dredge about 6 strips zucchini in flour mixture, shaking in colander to remove excess.

3. Stir the batter, then add the flour-covered zucchini a few strips at a time to coat. Carefully lower the strips into hot oil with a slotted spoon. Fry strips 2 to 3 minutes or until deep golden brown. Remove with slotted spoon and drain on paper towels. Repeat process with remaining zucchini, seasoned flour and batter.

4. Arrange fried zucchini strips on 6 small serving plates. Garnish with parsley, if desired. Serve immediately. Makes 6 servings.