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Course : Appetizer
Type of Prep : Deep Fry
Cuisine : Southern, U.S. Regional
 
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Fried Vegetables with Beer Batter

From Diana Rattray,
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Beer batter fried cauliflower, broccoli, mushrooms, peppers, atichoke hearts, or other vegetables.

INGREDIENTS:

  • 1 1/2 cups beer, let stand for about 45 minutes until flat
  • 1 1/3 cups all-purpose flour, sift before measuring
  • 2 tablespoons Parmesan cheese
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 2 egg yolks, beaten
  • 2 egg whites, beaten to stiff peaks
  • vegetables: cauliflower and broccoli florets, cooked artichoke hearts, green pepper strips, mushrooms, etc.

PREPARATION:

In a mixing bowl, combine flour, Parmesan cheese, parsley, salt, and garlic powder. Stir in olive oil, egg yolks, and flat beer; beat until mixture is smooth. Fold in the beaten egg whites. Dip vegetables in the batter. Fry in deep hot fat, about 375°, a few at a time, for about 3 to 5 minutes or until golden brown. Drain on paper towels and serve immediately. Makes about 3 cups of batter for the veggies.

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