1 med. zucchini, thinly sliced
2 tsp. salt
1/4 tsp. pepper
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. beer
1/4 c. fresh lemon juice
1 c. vegetable oil

Arrange zucchini on piece of wax paper; salt and pepper both sides, using 1 teaspoon of salt and pepper. Combine flour, baking powder, baking soda and remaining teaspoon salt in medium-size bowl. Remove 1/2 cup of the mixture to a piece of wax paper. Dip both sides of zucchini in the 1/2 cup of flour mixture.

Stir beer and lemon juice into remaining flour mixture. (Mixture will foam.) Stir until consistency of pancake batter. Heat oil in large skillet. Dip zucchini into batter and saute half at a time in hot oil until, about 3 minutes on each side. Keep warm in oven while sauteing remaining zucchini. Serve immediately.