Deep-Fried Broccoli and Carrots in Scallion and Caper Beer Batter
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- vegetable oil for deep-frying
- Carbohydrate 37 g(12%)
- Fat 37 g(56%)
- Fiber 5 g(19%)
- Protein 7 g(14%)
- Saturated Fat 2 g(12%)
- Sodium 636 mg(27%)
- Calories 508
Preparation 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, 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.
Preparation 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, 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.
