1 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
1 egg, lightly beaten
1 c. milk
2 tbsp. oil
1 lb. zucchini, cut into 3 or 4 inch sticks
Additional flour (optional)
Oil for deep frying
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 degree until golden brown, 1-2 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 2-3 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 2-3 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 stocks, cauliflower florets, parsley sprigs, sliced parsnips, and sweet potato sticks.
