- 2 to 3 cups of any of the following: yellow squash, zucchini, cauliflower, broccoli, mushrooms, onions, green beans, yams
- 1 cup flour
- 1 12-oz can beer
- 2 tspns salt
- 1/2 tspn pepper
- 2 cups peanut oil
Whisk flour, salt, pepper, and beer together until smooth. When oil is hot, dip each vegetable into batter, and fry 1 to 2 minutes until golden brown.
Drain and serve immediately, or keep warm in a 200-degree oven, on a rack covered with a paper towel, until ready to serve.
(Origin - "Atlanta Cooknotes" by the Junior League of Atlanta, 1982. Recipe by Peggy Reeves Foreman.)
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