Zucchini in Italian Beer Batter

1 1/4 cups beer
1 tbsp parmesan cheese
1 tbsp parsley
1 tsp salt
1 1/2 cups flour
1 tbsp olive oil
Dash of garlic powder
2 beaten egg yolks
2 stiffly beaten egg whites

Tempura batter:
1 1/8 cups all purpose flour
1 egg
1 cup water
Beat egg, water and flour and mix lightly

Let beer go flat (45 minutes at room temperature). Combine all ingredients in mixing bowl except beaten egg whites and beat till smooth. Fold in egg whites. Dip vegetables in tempura batter and fry in deep hot oil (375) for 2-5 minutes. Drain on paper towels and serve.

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