Beer-Battered Vegetables

Beer-Battered Vegetables
Servings: 30 Yield: 30 pieces and 3 sauces Prep 30 mins Chill 30 mins Cook 30 mins Roast 450°F 40 mins Broil 10 mins to 15 mins

Ingredients

Garlic-Parsley Sauce
  • 1 whole head garlic
  • 1 cup flat-leaf parsley leaves
  • 1/3 cup mayonnaise
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon salt
Roasted Red Pepper Sauce
  • 2 sweet red peppers
  • 1/4 cup nonfat sour cream
  • 1/4 teaspoon salt
Oriental Sauce
  • 1/4 cup vegetable broth
  • 3 tablespoons sherry
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons grated fresh ginger
Vegetables
  • 2 eggs
  • 1 cup flat beer, not a dark beer
  • 3/4 teaspoon salt
  • 1 cup all-purpose flour
  • Vegetable oil, for frying
  • 1 1 pound head broccoli, cut into flowerets
  • 1 1 1/2 pound head cauliflower, cut into flowerets

Make It

Prepare Garlic-Parsley Sauce:

1. Wrap garlic in foil. Roast in 450 degrees F oven 40 minutes or until soft. Remove foil. When cool enough to handle, cut head in half horizontally. Squeeze roasted garlic pulp into food processor. Add parsley, mayonnaise, lemon juice and salt. Whirl to puree. Scrape into serving bowl.

Prepare Roasted Red Pepper Sauce:

2. Core, seed and split peppers. Place on broiling pan. Broil, skin side up, until blackened all over, 10 to 15 minutes. When cool enough to handle, peel skins and discard. Place peppers in food processor with sour cream and salt. Whirl until smooth puree. Scrape into a serving bowl.

Prepare Oriental Sauce:

3. Combine vegetable broth, sherry, soy sauce, brown sugar and ginger in small serving bowl.

prepare Vegetables:

4. Beat eggs, beer and salt in bowl. Gradually stir in flour until smooth. Cover; refrigerate 30 minutes.

5. Fill deep, heavy saucepan, wok or automatic fryer with vegetable oil to depth of several inches. Heat oil until it registers 375 degrees F on deep-fat frying thermometer.

6. Dip vegetables in batter and shake off excess.

7. Using tongs, slotted spoon or fry basket, slip vegetables into oil, about 5 at a time. Fry, turning once, until lightly brown, 2 to 3 minutes. Remove to paper toweling to drain. Repeat with remaining vegetables. Serve dipping sauces with the vegetables.

Nutrition Facts

Servings Per Recipe: 30; Amount Per Serving: cal. (kcal): 171, Fat, total (g): 9, chol. (mg): 43, carb. (g): 17, pro. (g): 6, sodium (mg): 267, Percent Daily Values are based on a 2,000 calorie diet.