Fried Zucchini Sticks

4 Zucchini
1 Cup Flour
1 Cup Bread crumbs
2 Garlic cloves
6 Fresh basil leaves (or 1 Teaspoon dried basil)
3/4 Tablespoon Salt
1/2 Tablespoon Freshly ground pepper
2 Eggs
3 Cup Oil

Slice zucchini lengthwise into quarters; cut each piece in half crosswise
and set aside. Place flour in small brown paper bag and set aside. Blend
bread crumbs, garlic and basil in food processor or blender just to
combine. Season to taste with salt and pepper. Place seasoned bread crumbs
in second small brown paper bag and set aside. Beat eggs well in bowl and
set aside. Drop 6 to 8 zucchini sticks into bag of flour, close bag and
shake to coat zucchini. Transfer floured zucchini sticks to metal strainer
and shake off excess flour. Dip flour-coated zucchini into beaten eggs,
then drop into bag of seasoned bread crumbs. Close bag and shake to coat
zucchini.

Transfer coated zucchini sticks to baking sheet lined with paper
towels. Repeat with remaining zucchini sticks. (You can hold them at this
point for at least 1 hour.) Heat oil in deep-fryer or wok to 375 degrees
or until hot enough to fry (without thermometer, test temperature by
dropping small piece of bread into oil; it's ready when it sizzles and
browns without burning). Drop 6 to 8 coated zucchini sticks into hot oil
and fry until golden brown, about 7 minutes. Drain on paper towels and
transfer to napkin-covered platter. Repeat with remaining zucchini sticks.
Sprinkle zucchini with salt. Serve immediately. Yields 8 servings.

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