Batter-Fried Zucchini Spears with Basil

• 3/4 cup all-purpose flour
• 3/4 cup beer
• 3/4 teaspoon salt
• 2 medium zucchini (about 3/4 pound)
• 12 fresh basil leaves
• about 3 cups vegetable oil for deep-frying
• 1 teaspoon fennel seeds
• 1 large garlic clove
• 1/2 teaspoon salt
• 2 tablespoons mayonnaise
• 1/4 cup sour cream
• 1/2 tablespoon fresh lemon juice

1. In a bowl whisk together flour, beer, and salt and season with pepper.
2. Halve zucchini crosswise.
3. Cut each half into 6 spears and put, skin side down, on a cutting board.
4. With a sharp thin knife cut a lengthwise slit about 1/2 inch deep along top edge of each spear.
5. Halve basil leaves lengthwise and, using dull side of a small knife, push a half leaf into slit of each spear.
6. In an 8-inch heavy saucepan or deep skillet heat 1 inch oil over moderate heat until a deep-fat thermometer registers 375 F.
7. Working in batches of 6, coat spears in batter, letting excess drip off, and fry until deep golden, about 2 minutes, transferring with tongs to paper towels to drain.

flour, beer, salt, zucchini, basil, vegetable oil, fennel seeds, garlic, salt, mayonnaise, sour cream, lemon juice

Taken from www.epicurious.com/recipes/food/views/batter-fried-zucchini-spears-with-basil-14236 (may not work)