Deep-Fried Broccoli and Carrots in Scallion and Caper Beer Batter Recipe

Beer makes for a particularly crisp batter here, and the capers add piquancy. The broccoli and carrots
work well in this recipe, but cooks might use other favorite vegetables too, adjusting the deep-frying time
as necessary.

Serves 4 to 6.

INGREDIENTS

1 1/2 cups all-purpose flour

a 12-ounce bottle of beer (not dark)

6 scallions, chopped fine

2 tablespoons drained bottled capers, chopped fine

1 1/2 teaspoons salt

vegetable oil for deep-frying

1 head of broccoli, cut into 1 1/2-inch flowerets

3 carrots, cut into 1/2-inch-thick sticks

DIRECTIONS

Preheat the oven to 325°F.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 375°F. on a deep-fat thermometer, workingin batches dip the broccoli in the batter, and fry it in the oil for 3 minutes, or until golden, transferring itas it is fried to paper towels to drain.Dip the carrots in the batter and fry them for 2 minutes in the same manner.

Tags: Batter, Beer, Broccoli, Caper, Carrots, Deep, Fried, Scallion