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Vegetables in Beer Batter

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“This recipe I got from a television program Kitchen Secrets in 1969. Very easy and good.”
READY IN:
54mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Let beer stand 45 minutes or until flat at room temp.
  2. Combine sifted flour, cheese, parsley, salt, and garlic powder.
  3. Stir in olive oil, beer, egg yolks,and blend until smooth.
  4. Fold in stiffly beaten egg whites.
  5. Dip vegetables into batter.
  6. Fry in deep fat 375 degrees F.
  7. a few at a time, until golden 2- 5 minutes.
  8. Drain on absorbent paper.
  9. Sprinkle with a little salt and serve.
  10. Makes three cups batter.
  11. Vegetables: zucchini, eggplant, cauliflower, red peppers, mushrooms, mozzarella cheese cubes, etc.

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