This recipe stood out when I realized the main ingredients were broccoli, carrots and BEER!  When you are looking for a way to use the basket and you can eat your veggies AND open a beer, what’s not to love?!  You can also use other vegetables that would lend well to being deep-fried such as sweet peppers cut in strips.

Ingredients:
1 1/2 cups flour
a 12-ounce bottle of beer (not dark)
3 to 6 green onions, chopped fine
2 tablespoons drained bottled capers, chopped fine
1 1/2 tsp. salt
vegetable oil or olive oil for deep-frying
1 head of broccoli, cut into 1 1/2-inch flowerets
3 carrots, cut into 1/2-inch-thick sticks

Preparation:
Preheat the oven to 325°F.
Whisk together flour, beer, green onions, capers, and salt to create batter.
In a heavy kettle, heat 1 1/2 inches of the oil to 375°F.
Working in batches, dip the broccoli in the batter, and fry it in the oil for 3 minutes, or until golden, transferring it as it is fried to paper towels to drain.
Dip the carrots in the batter and fry them for 2 minutes in the same manner.

Revised from recipe in Gourmet Magazine, October 1993

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