Herb Fritters

1. 1

   Whisk together the yolks, oil, and beer in a bowl.

2. 2

   Slowly add the flour, whisking until just combined.

3. 3

   Set aside for 20 minutes.

4. 4

   Wash and dry the herbs.

5. 5

   Whisk the egg whites to soft peaks; fold into the beer batter.

6. 6

   Add the salt and pepper.

7. 7

   In a heavy-bottomed saucepan, heat 1 inch oil over medium heat until hot but not smoking, about 375F on a fry thermometer.

8. 8

   Dip each herb into the batter, shaking off excess, until lightly coated.

9. 9

   Place the herbs in the oil, turning until golden, about 1 minute.

10. 10

    Drain on paper towels; season with salt.

11. 11

    Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.