"If the Amish
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| 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
1½ t. salt
2 T. salad oil
3/4 c. beer, at room temperature
3/4 c. flour
6-8 medium zucchini
oil for deep frying
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Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groff's Country Goodness Cookbook
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