Recipe: Batter-Fried Zucchini Sticks

BATTER-FRIED ZUCCHINI STICKS

Deep-fried zucchini sticks are on the list of popular West Coast appetizers or with or without a Hollandaise dip.

1 cup sifted flour
1 tsp. baking powder
1/2 tsp. salt
1 egg, lightly beaten
1 cup milk
2 tbsp. oil
1 lb. zucchini, cut into 3 or 4-inch sticks
Additional flour (optional)
Oil for deep frying
HOLLANDAISE SAUCE:
4 egg yolks
1 tbsp. water or dry white wine
1/2 cup butter, softened
1/4 tsp. salt
Dash of black pepper
1 tbsp. lemon juice

Sift flour with baking powder and 1/2 teaspoon salt.

Combine egg, milk and 2 tablespoons oil. Slowly add to dry ingredients, beating until smooth.

Pat zucchini sticks very dry and if desired dredge lightly in flour. Dip pieces, one at a time, in batter.

Fry in deep oil heated to 375 degrees until golden brown, 1 to 2 minutes. Drain on paper towels. Sprinkle with more salt, if desired.

To make sauce, beat egg yolks until thick and light-colored. Mix in water and transfer to top of double boiler set over barely simmering water. Heat and stir 2 to 3 minutes until warm, not hot, and eggs have begun to thicken.

Add butter, 2 tablespoons at a time, beating continuously until well blended.

Cook, beating, 2 to 3 minutes until sauce thickens enough to coat back of spoon.

Remove from heat and stir in 1/4 teaspoon salt, pepper and lemon juice. Serve immediately with zucchini sticks.

NOTE: Vegetables that may be substituted for zucchini include artichoke hearts, carrot sticks, cauliflowerettes, parsley sprigs, sliced parsnips and sweet potato sticks.

Makes 2 dozen