In a food processor fitted with steel blade or with a trusty fork and great wrist power, mix together flour, baking powder, and salt. When mixed, stir in the oil and beer and mix well. Set aside for about 15 to 20 minutes.
Heat a heavy-bottomed saute pan. When hot, but not at the smoking point, add oil.
Working in batches (do not crowd the pan) coat zucchini in the batter, then gently lower into the hot oil. Work in a single layer only. Fry until golden on both sides, turning once. Remove with a slotted spoon, ago9ving a minute to drip out over pan and place on paper towels to drain completely. Repeat until all zucchini is used up.
You can keep the zucchini warm in a 200° F oven while you work. Or send them to the table where they will be snatched up in a flash.
Contributor Tony Parigi back to zucchini article and zucchini recipes