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1
Fill a large pot of salted water and place over high heat.
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2
Prepare an ice bath and set aside.
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3
While water is heating, prepare the batter and proceed with the following steps.
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4
Combine the flour, cornstarch, black pepper and cayenne and mix well with a whisk.
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5
Slowly whisk in the beer until batter is completely smooth.
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6
The consistency should be like heavy cream.
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7
Set aside to rest for 1 hour.
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8
Place the eggplant slices into a mixing bowl and sprinkle with salt.
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9
Toss to evenly coat slices.
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10
Place the slices on a wire rack set over paper towels and set aside for 30 minutes.
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11
Preheat a deep-fryer to 375 degrees F.
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12
When the salted water comes to a boil, blanch the carrots and fennel, in batches, until crisp-tender, about 30 seconds.
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13
Remove and immediately submerge in the ice bath.
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14
Drain, pat dry and set aside.
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15
When the vegetables are blanched and patted dry, begin frying each vegetable, in batches, as follows: completely submerge each vegetable piece in the batter and then remove it, letting the excess batter drip back into the bowl.
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16
Transfer to the deep-fryer, adding as many pieces as will fit without overcrowding.
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17
Cook until the vegetables are golden brown, 2 to 3 minutes.
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18
Transfer to a large plate or baking dish lined with paper towels to drain briefly before serving.
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19
Sprinkle with salt, to taste.
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20
Repeat with the remaining vegetables and serve with the Lemon-Garlic Dipping Sauce.
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21
Note: Other veggies may be used, as desired - blanched broccoli or cauliflower, thinly sliced onions, strips of bell pepper, blanched sweet potato batons, etc., all make nice additions.
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22
Combine the egg yolks, lemon juice, garlic and mustard in the bowl of a food processor and process on high speed for 30 seconds.
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23
While the machine is running, add the olive oil and extra-virgin olive oil in a very thin, steady stream, until completely incorporated, smooth and thick.
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24
Add the salt and cayenne, taste, and adjust the seasoning if necessary.
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25
Transfer to a nonreactive bowl for serving and refrigerate until ready to serve, up to 1 day in advance.
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26
(Return to room temperature before serving.)
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27
*RAW EGG WARNING
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28
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
