Vegetables in Italian Beer Batter
White Binder handwritten page
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
- Let beer stand at room temperature 45 minutes or till flat.
- In mixing bowl, combine flour, parmesan, parsley, salt, and garlic powder.
- Stir in olive oil, egg yolks, and the flat beer; beat till smooth.
- Fold in stiff beaten egg whites. Drain on absorbent paper; serve immediately.
- Dip vegetables in batter.
- Fry in deep hot fat (375°) a few at a time; till golden, 2 to 5 minutes.
- 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 changes
- Changed “1 1/3 cups sifted flour” to “1 1/3 cups sifted all purpose flour”
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