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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 15 2011

Beer Batter Veggies

1 1/2 cups beer, let stand for about 45 minutes until flat
1 1/3 cups all-purpose flour, sift before measuring
2 Tbsp. Parmesan cheese
1 Tbsp. finely chopped parsley
1 tsp. salt
1/8 tsp. garlic powder
1 Tbsp. 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.

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 all the vegetables in the batter.

Fry the vegetables in deep hot fat or oil at about 375, a few at a time, for about 3 to 5 minutes or until golden brown.

Drain on paper towels and serve immediately.