4 large zucchinis
1 x egg yolk
1 tbsp oil
1/2 cup beer
4 tbsp flour
salt, Tabasco
flour, cooking oil
Mix egg yolk with flour, oil, beer, a few drops of Tabasco and a dash of salt. Set aside. Wash zucchinis and cut lengthwise into quarters. Cut into 4 cm long sticks or batonnets. Refrigerate for about 30 minutes. Coat zucchinis in a little flour, then dip in the beer batter. Deep-fry in vegetable oil until golden brown. Serve with your favorite dipping sauce.