Vegetables in Beer Batter

Cooking Instructions

Cut the vegetables into bite-size pieces. Blanch the cauliflower, broccoli, carrots, kohlrabi, and asparagus, rinse in cold water, and pat dry. Mix with the mushrooms, snow peas, and scallions. Mix the lemon juice, chopped herbs, and oil, and season to taste. Add to the vegetables and marinate for 30 minutes. Prepare the batter as illustrated in the step-by-step photographs (far left) [see below]. Heat the oil in a deep-fryer to 350F. Dip the vegetable pieces in the batter, let the excess batter drip off, and lower into the hot oil. Cook until golden brown, then lift out and drain. Hold the sage leaves by the stems, dip in the batter, and then fry. Dust the parsley with flour and fry.

Preparing beer batter:

Beat the egg yolks with the flour, salt, and beer. Rub through a strainer if lumps form. Let rest for 30 minutes. Finally, fold in the stiffly whisked egg whites. A variation is wine batter with saffron.

Wine Pairing(s)

Marques de Monistrol Reserva Brut Rose

Monchhof-Robert Eymael Riesling Auslese

Starling Castle Riesling

Frei Brothers 'Redwood Creek' White Zinfandel

Dr. Heidemanns-Bergweiler Wehlener Sonnenuhr Riesling Auslese

Pagodel Vicario Petit Verdot Rosado

Duboeuf Syrah Rose

August Kesseler Pinot Noir Rose

Karlsmuhle Riesling Kabinett 'Lorenzhofer Mauerchen'

Meulenhof Riesling Kabinett 'Erdener Treppchen'