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
Serves 4 to 6.
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.