|Whole wheat pastry flour||1 1⁄3 Cup (21.33 tbs)|
|Sea salt||1 Teaspoon|
|Unrefined safflower oil||1 Tablespoon|
|Flat beer||3⁄4 Cup (12 tbs)|
|Unrefined safflower oil||2 Cup (32 tbs)|
Mix the flour, salt, pepper, oil, and egg yolks.
Gradually add the beei, stirring constantly.
Allow batter to rest, covered, in refrigerator for 3 to 12 hours.
Just before using you may add stiffly beaten egg whites for a puffier crust.
Dip zucchini slices into the batter and drop into deep, hot safflower oil.
When the crust is golden brown and puffy, remove the zucchini from the oil.
Drain on paper towels.
Cool slightly and serve.