Crispy Vegetable Fritters With Sauce

BATTER

Step 1

Combine egg yolks, beer and butter.

Step 2

Sift together flour, salt and sugar

Step 3

Gradually add dry ingredients to the beer mixture, mixing just until blended. Let rest at least 1 hour before using

Step 4

Just before using, beat egg whites till stiff and then fold into batter

SAUCE

Step 5

In small mixing bowl combine all sauce ingredients

Step 6

Cover and chill at least 30 minutes

VEGETABLES

Step 7

Cut zucchini into 2 x 1/2 inch sticks, place in colander and sprinkle with salt and let drain 30 minutes

Step 8

Cut green pepper into 1/2 inch strips

Step 9

Combine zucchini, green peppers, onions and mushrooms in a large bowl

Step 10

Blanch beans and cauliflower for 1 minute refresh under cold running water and add to bowl of vegetables

Step 11

Blanch carrots for 3 minutes, refresh under cold running water and add to bowl of vegetables

Step 12

Sprinkle vegetables lightly with salt and pepper, parsley and lemon juice (can let this stand for 30 minutes

FRYING

Step 13

Pour oil to a depth of 2-3 inches in a heavy pot, wok, or deep fryer, and heat to 375 F

Step 14

Dredge vegetables in flour and dip into batter, using spoon or fingers to cover vegetables with batter

Step 15

Carefully lower vegetables into the hot oil, being careful not to crowd.

Step 16

Turn gently to evenly brown

Step 17

Use slotted spoon to transfer fritters to a baking dish lined with paper towel and keep warn in 200 F oven

Step 18

When all fritters are fried, arrange on hot plate, sprinkle with salt, garnish with lemon wedges and parsley

Step 19

Serve immediately with sauce