1 1/4 c. beer
1 1/3 c. sifted flour
2 tbsp. grated Parmesan cheese
1 tbsp. snipped parsley
1 tsp. salt
Dash garlic powder
1 tbsp. olive oil
2 beaten egg yolks
2 stiff beaten egg whites
Zucchini, sliced in sticks
Cooking oil

Let beer stand at room temperature 45 minutes or until flat. In mixing bowl combine flour, Parmesan, parsley, salt and garlic powder. Stir in olive oil, egg yolks and the flat beer; beat until smooth. Fold in stiff beaten egg whites.

Dip zucchini in batter and fry in deep hot fat (375 degrees) a few at a time until golden, 2-5 minutes. Drain on absorbent paper and serve immediately.