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