Deep-fried broccoli and carrots in scallion and caper beer
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| A; (12-ounce) bottle of | ||
| ; beer (not dark) | ||
| 6 | Scallions; chopped fine | |
| 2 | tablespoons | Drained bottled capers; chopped fine |
| 1½ | teaspoon | 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 | ||
Directions
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 1½ 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.