Italian Vegetables In Beer Batter

• 1 1/4 c. beer
• 1 1/3 c. sifted all-purpose flour
• 2 Tbsp. grated Parmesan
• 1 Tbsp. chopped parsley
• 1 tsp. salt
• dash of garlic powder
• 1 Tbsp. olive oil
• 2 beaten egg yolks
• 2 beaten eggs whites
• 1 pkg. frozen artichoke hearts, cooked and drained
• 1 medium zucchini, sliced
• 1 small cauliflower, broken into buds
• 1 green pepper, cut in strips
• good quality cooking oil or peanut oil

1. Let beer stand at room temperature for 45 minutes until flat. In bowl, combine flour, Parmesan, parsley,talt, and garlic powder.
2. Stir in olive oil, egg yolks and flat beer.
3. Beat until smooth.
4. Fold in stiff beaten egg whites.
5. Dip vegetables into batter.
6. Fry in hot oil (about 375u0b0) a few at a time until golden, 2 to 5 minutes.
7. Drain on paper towels and serve immediately with lemon wedges.
8. Can be used for cocktails.

beer, flour, parmesan, parsley, salt, garlic, olive oil, egg yolks, eggs whites, frozen artichoke hearts, zucchini, cauliflower, green pepper, cooking oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=10540 (may not work)