Herb fritters
Instructions:
- Crisp herb fritters are an unusual way to savor fresh herbs. Dipped in beer batter, fried lightly in oil, and served with lemon wedges, they make a delightful accompaniment to a glass of wine. If the batter is too thick, thin with a little water; if it is too thin, add a little flour.
- 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
- Whisk together the yolks, oil, and beer in a bowl. Slowly add the flour, whisking until just combined. Set aside for 20 minutes. Wash and dry the herbs. Whisk the egg whites to soft peaks; fold into the beer batter. Add the salt and pepper.
- In a heavy-bottomed saucepan, heat 1 inch oil over medium heat until hot but not smoking, about 375ï€ F on a fry thermometer. Dip each herb into the batter, shaking off excess, until lightly coated. Place the herbs in the oil, turning until golden, about 1 minute. Drain on paper towels; season with salt. Serve with lemon wedges.