Battered vegetables with Olive Tapenade dip

This is a Hanukkah recipe, what could be served for any occasion. The olive Tapenade, that can also be bought in any grocery store, gives it a French twist. 

Zucchinis, sliced into 1/2 inches slices
Cauliflower or broccoli florets
Whole  white mushrooms
flour
1 egg
 Salt and pepper
1 cup beer
Oil for frying

For the Tapenade:

30 pitted Kalamata olives, coarsely chopped
  1 Tbsp capers, rinsed, drained and chopped
  1 tsp lemon juice
  Black pepper

Combine everything together, mix well, and refrigerate before serving

For the battered vegetables:

 Rinse and drain the vegetables, dry them with a paper towel.
 In a medium bowl, mix flour with beer, egg, salt and pepper, to form a batter.
Heat oil to 375 degrees in a deep fryer or in a deep frying pan.  Dip vegetables into batter and pour them into the fryer. Remove from oil when golden brown Place on paper towel to drain.

Serve with tapenade or your favorite dipping sauce.

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