Method:

Wash and cut the vegetables or fish into 3-inch pieces or break florets into bite-size portions. Set aside.

In a shallow bowl, whisk flour blend with salt and pepper, to taste.

Slowly pour in beer, stirring with a fork until batter is thick enough to cling to your vegetables. If batter is too thin, stir in more flour a teaspoon at a time; if too thick, add more beer, a teaspoon at a time.

Pour enough oil into a wide sauté pan to cover vegetables when placed in the hot oil. Heat oil over medium flame. To test for proper temperature, drop a small dollop of batter into the heated oil. If it sizzles but doesn’t burn quickly, oil is ready; if it doesn’t sizzle, oil isn’t hot enough; if it burns quickly, turn the heat down.

Green’s Gluten Free Beers are some of my favorite to use in this recipe, but any one will do!

Dip each vegetable into batter, coating tops only of mushrooms or broccoli and the entire stem of other vegetables. Gently submerge each battered piece in hot oil and fry until batter is light golden brown, turning once if necessary to fry the entire piece. Each piece should cook for 1 to 2 minutes.

Using a slotted spoon or skimmer, remove hot vegetables from the oil when cooked and place them on a plate covered with a paper towel to absorb excess oil. Place drained pieces onto a baking sheet and keep warm in a warming drawer or oven on low until ready to serve. Refrigerate any uneaten pieces and re-heat for another day.