Vegetables in Italian Beer Batter

Yield: Makes 3 cups batter.

Ingredients

• 1 1/4 cups beer
• 1 1/3 cups sifted all purpose flour
• 2 Tblsp grated parmesan cheese
• 1 Tblsp Snipped Parsley; Dash garlic powder; 2 beaten Egg yolks; 2 stiff-beaten Egg whites; 19-ounce pkg frozen artichoke[s or unclear mark] hearts, cooked & drained
• 1 tsp salt
• 1 Tblsp olive oil
• 1 medium zucchini, sliced
• 1 small cauliflower, broken into buds
• 1 green pepper, cut in strips
• Cooking oil

Directions

1. Let beer stand at room temperature 45 minutes or till flat.
2. In mixing bowl, combine flour, parmesan, parsley, salt, and garlic powder.
3. Stir in olive oil, egg yolks, and the flat beer; beat till smooth.
4. Fold in stiff beaten egg whites. Drain on absorbent paper; serve immediately.
5. Dip vegetables in batter.
6. Fry in deep hot fat (375°) a few at a time; till golden, 2 to 5 minutes.
7. Drain on absorbent paper, serve immediately.

Timing

• 45 minutes
• 2 to 5 minutes

Temperature

• room temperature; till flat; till smooth; stiff beaten; deep hot fat (375°); till golden

Equipment

• sifter; grater; kitchen snips; mixing bowl; beating and folding utensils; deep frying vessel; cooking thermometer; draining utensil; absorbent paper

Arwilda’s edits

Arwilda’s note: Changed “1 1/3 cups sifted flour” to “1 1/3 cups sifted all purpose flour”. The words all purpose were inserted above the original flour ingredient and are incorporated at their visible insertion point.

Needs review

Uncertain uncertainties: The character immediately after artichoke may be a final s or a stray mark. Candidates: “The character immediately after artichoke may be a final s or a stray mark.”.