The Beer Fox says, “A few laughs with friends - a tall, cold brew - crispy fried veggies coated in Half-e-Weizen batter - This is the starting gate to a night of fond memories.”
Recommended Brew: Half-e-Weizen, Rogue Ales Brewery/Brewers on the Bay, Newport, Oregon, USA
Style: Witbier – Hazy golden in color – Refreshing flavors of wheat and Harrington malts, with subtle tones of coriander and ginger - a complex Belgian witbier.
Prepare vegetables to be fried. Wash, dry, and cut into generous, bite-sized sections:
Combine in a bowl and mix well:
1-1/3 C. flour
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon butter, melted or olive oil
2 egg yolks, beaten
Slowly add while stirring:
¾ C. flat Half-e-Weizen
Allow batter to rest – covered - refrigerate 3 to 12 hours.
Just before using batter, add:
2 egg whites, stiffly beaten
Coat veggies and ‘shrooms with batter. Allow to dry.
In large Dutch oven or deep-fryer, heat shortening to 375 degrees. Slowly lower coated veggies ‘n ‘shrooms into oil with slotted cooking spoon or a wire basket. Fry for 2-3 minutes until golden brown. Drain cooked veggies on paper towel to absorb excess oil. Serve on platter with a variety of dips - bleu-cheese dressing, ranch, honey, and/or salsa.
Tip: To test temperature of oil, use frying thermometer or immerse a 1 inch cube of bread in oil for 60 seconds. Temperature is right if it turns golden brown in that time. Take care with heating oil – do not allow overheating to “smoking” point. Do not use if under-heated – foods will absorb oil and taste “heavy”.
* Health Benefit: Rich in fiber, vitamin C, folic acid, calcium, magnesium, and iron