1/4 c. beer
1 1/3 c. flour
2 tbsp. grated Parmesan cheese
1 tbsp. finely chopped fresh parsley
1/2 tsp. salt
1/2 tsp. garlic powder
1 tbsp. oil
2 egg yolks, slightly beaten
2 egg whites, stiffly beaten
Oil
Grated Parmesan cheese

Let beer stand at room temperature 45 minutes. In large bowl combine flour, Parmesan cheese, parsley, salt and garlic powder. Add oil, egg yolks and beer; beat until smooth. Fold in beaten egg whites. Pour oil into deep pan to 2 inches.

Heat to 375 degrees. Dip zucchini slices into batter. Fry 3 to 4 at a time. Turn once and fry until golden brown and crisp. Drain on paper towels. Serve warm and sprinkle with Parmesan cheese.