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.

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