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French-Fried Zucchini

  Make the batter several hours ahead. Stir the egg yolks, salt, oil and beer into the flour, beating until smooth with a wire whisk or electric hand beater, or use a blender. Cover the bowl with plastic wrap. Allow the batter to stand for several hours, overnight if possible, so that the gluten in the flour will expand.
  Trim the ends from the zucchini. Slice lengthwise, then cut as for French fries. Place in a colander and sprinkle with salt. Let stand 30 minutes to remove some of the liquid from the vegetable. Drain, rinse, and pat dry on paper towels. When ready to fry the zucchini, beat the egg whites until stiff but not dry. Stir the batter, which will have become thick, and fold in the beaten egg whites.
  Heat oil in a deep fryer to 375 F. Dip the zucchini sticks in the batter. Fry, a few at a time, so as not to lower the temperature of the oil, for about 2 minutes until golden brown. When cooked, remove to paper towels to drain. keep the zucchini warm in a low oven. When all are cooked, serve at once.

Makes 6 servings

Batter:
2 eggs, separated
1 t. salt
2 T. salad oil
3/4 c. beer, at room temperature
3/4 c. flour
6-8 medium zucchini
salt
oil for deep frying

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