Deep-fried Broccoli And Carrots In Scallion And Caper Bee
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | October 199 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| A, 12-ounce bottle of | ||
| beer not dark | ||
| 6 | Scallions, chopped fine | |
| 2 | T | Drained bottled capers |
| chopped fine | ||
| 1 1/2 | t | Salt |
| Vegetable oil for | ||
| deep-frying | ||
| 1 | Head broccoli, cut into 1 | |
| 1/2-inch | ||
| flowerets | ||
| 3 | Carrots, cut into | |
| 1/2-inch-thick | ||
| sticks | ||
| 1 1/2 | ches of the oil to 375F. on a deep-fat thermometer, working |
INSTRUCTIONS
Preheat the oven to 325F. In a bowl whisk together the flour, the beer, the scallions, the capers, and the salt. In a heavy kettle heat 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. Gourmet October 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 923
Calories From Fat: 146
Total Fat: 16.7g
Cholesterol: 0mg
Sodium: 4143.6mg
Potassium: 1106.6mg
Carbohydrates: 170g
Fiber: 13.2g
Sugar: 12.8g
Protein: 22.9g