Herb Fritters

• 2 large eggs, separated
• 1 1/2 tablespoons vegetable oil, plus more for frying
• 1/2 cup beer
• 3/4 cup all-purpose flour
• 3 ounces assorted herbs, such as basil, mint, sage, parsley, oregano, tarragon, and chives
• 1 teaspoon coarse salt, plus more for seasoning
• 1/4 teaspoon freshly ground pepper
• 1 lemon, cut into wedges

1. Whisk together the yolks, oil, and beer in a bowl.
2. Slowly add the flour, whisking until just combined.
3. Set aside for 20 minutes.
4. Wash and dry the herbs.
5. Whisk the egg whites to soft peaks; fold into the beer batter.
6. Add the salt and pepper.
7. In a heavy-bottomed saucepan, heat 1 inch oil over medium heat until hot but not smoking, about 375F on a fry thermometer.
8. Dip each herb into the batter, shaking off excess, until lightly coated.
9. Place the herbs in the oil, turning until golden, about 1 minute.
10. Drain on paper towels; season with salt.
11. Serve with lemon wedges.

eggs, vegetable oil, beer, flour, herbs, coarse salt, freshly ground pepper, lemon

Taken from www.epicurious.com/recipes/food/views/herb-fritters-392225 (may not work)