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 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.
Makes 2 dozen.
NOTE: Vegetables that may be substituted for zucchini include artichoke hearts, carrot sticks, cauliflowerets, parsley sprigs, sliced parsnips and sweet potato sticks.
