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Vegetables in Beer Batter Recipe

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This recipe for Vegetables in Beer Batter, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Better Homes and Gardens Magazine
Added: Friday, May 16, 2008


1 1/4 c. beer
1 1/3 c. sifted flour
2 tbsp. grated parmesan cheese
1 tbsp. chopped parsley
1 tsp. salt
Dash garlic powder
1 tbsp. olive oil
2 beaten egg yolks
2 stiff beaten egg whites
1 (9 oz.) package frozen artichoke hearts, cooked and drained
1 medium zucchini, sliced
1 small cauliflower, broken into buds
1 green pepper, cut in strips
Cooking oil

Let beer stand at room temperature 45 min. or till flat. In mixing bowl combine flour, parmesan, parsley, salt and garlic powder. Stir in olive oil, egg yolks and the flat beer; beat until smooth. Fold in stiff beaten egg whites. Dip vegetables in batter. Fry in deep hot fat (375), a few at a time, until golden, 2 - 5 min. Drain on absorbent paper; serve immediately.




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