FRITTER BATTER

FOR THE FRITTER BATTER:
3/4 cup flat beer
2 egg yolks, lightly beaten
1 tablespoon vegetable oil
1 1/3 cups flour mixed with 1 teaspoon salt and 1 pinch freshly-ground black pepper
FOR THE FRITTERS:
2 stiffly beaten egg whites (optional)
oil (for frying)
onions, mushrooms, or other vegetables, prepared for frying

TO PREPARE THE BATTER:
Combine beer, yolks, and oil. Gradually stir this into flour (it should be thick enough to stick to the food) and beat until very smooth with a few swift strokes. Rest batter, covered, in refrigerator for 3 hours at least so it ferments a bit.

TO MAKE THE FRITTERS:
Get oil to right temperature.

If using, beat egg whites until stiff and fold into batter.

Dip the onions, mushrooms or other vegetables in the batter and fry.

Makes 2 1/2 cups batter
Source: Cooking Monday To Friday with Michele Urvater, TV Food Network