| 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 |
tb |
Drained bottled capers; chopped fine |
| 1 1/2 |
ts |
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 |
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 1 1/2 inches of
the oil to 375F. 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.
Gourmet October 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”