Beer Battered Vegetables

• Vegetables
• 1 bunch asparagus
• 2 zucchini
• Batter
• 2 eggs
• 3/4 3/4 cup pale ale or 3/4 cup lager beer
• 3/4 cup flour
• 3/4 cup cornmeal
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• Also
• buttermilk
• vegetable oil

1. Cut zucchini into 1/2 inch slices. Cut ends of asparagus off. Place in shallow dish and coat with buttermilk. Cover and refrigerate for 24 hours.
2. In a large mixing bowl combine eggs, beer, flour, cornmeal, salt, cayenne and black pepper.
3. Heat oil in deep skillet to 350u0b0. Dip asparagus spears and zucchini slices one-by-one into the batter and place in hot oil. Fry for 1-3 minutes. Fry in batches and do not overcrowd skillet. black pepper.
4. After frying, place on paper towels. When all are finished, serve immediately with a side of aioli and ranch dressing.

vegetables, asparagus, zucchini, batter, eggs, pale ale, flour, cornmeal, salt, cayenne pepper, black pepper, buttermilk, vegetable oil

Taken from www.food.com/recipe/beer-battered-vegetables-500229 (may not work)