DEEP-FRIED BROCCOLI AND CARROTS IN SCALLION AND CAPER BEER BATTER
Beer makes for a particularly crisp batter here, and the capers add piquancy. The broccoli and carrots work well in this recipe, but cooks might use other favorite vegetables too, adjusting the deep-frying time as necessary.
1 1/2 cups all-purpose flour
a 12-ounce bottle of beer (not dark)
6 scallions, chopped fine
2 tablespoons drained bottled capers, chopped fine
1 1/2 teaspoons salt
vegetable oil for deep-frying
1 head of broccoli, cut into 1 1/2-inch flowerets
3 carrots, cut into 1/2-inch-thick sticks
Preheat the oven to 325°F. In a bowl whisk together the flour, the beer, the scallions, the capers, and the salt. In a heavy kettle heat 1 1/2 inches of the oil to 375°F. on a deep-fat thermometer, working in batches dip the broccoli in the batter, and fry it in the oil for 3 minutes, or until golden, transferring it as it is fried to paper towels to drain. Dip the carrots in the batter and fry them for 2 minutes in the same manner.
| Serves 4 to 6 |