Judy/AZ (1:58:17 PM) :

VEGETABLES IN BEER BATTER

1 1/4 cups beer
1 1/3 cups all-purpose flour
2 Tbsp. grated Parmesan cheese
1 Tbsp. snipped parsley
1 tsp. salt
dash of garlic powder
1 Tbsp. olive oil or cooking oil
2 beaten egg yolks
2 stiffly beaten egg whites
cooking oil
1 tsp. salt
1 (9 oz.) pkg. frozen artichoke hearts, cooked and drained
1 medium zucchini, sliced
1 small head cauliflower,
broken into flowerets
1 green pepper, cut into strips
1 medium yellow squash, sliced

Let beer stand at room temperature until flat, about 45 minutes. Combine flour, Parmesan cheese, parsley, 1 teaspoon salt and garlic powder. Stir in olive oil, egg yolks and beer; beat until smooth. Fold in egg whites. Pour cooking oil into metal fondue cooker to 1/2 capacity or depth of 2 inches. Heat over range at 375 degrees. Add 1 teaspoon salt. Transfer cooker to fondue burner. Spear vegetables with fondue fork; dip in batter. Fry in hot oil until golden, 2 to 5 minutes. Transfer to salad fork. Serves 8.