Crispy herb fritters are an unusual way to savor the individual pleasures of a full range of fresh herbs. Dipped in beer batter, fried lightly in oil, and served with lemon wedges, they make a delightful accompaniment to a glass of wine.
- Servings: 4
Source: Martha Stewart Living, April 2001
- 2 large eggs, separated
- 1 1/2 tablespoons vegetable oil, plus more for frying
- 1/2 cup beer
- 3/4 cup all-purpose flour
- 3 ounces assorted herbs such as basil, mint, sage, parsley, oregano, tarragon, and chives
- 1 teaspoon coarse salt, plus more for seasoning
- 1/4 teaspoon freshly ground pepper
- 1 lemon, cut into wedges
Whisk together yolks, oil, and beer in a bowl. Slowly add flour, stirring until just combined. Set aside 20 minutes. Wash and dry herbs. Whisk egg whites to soft peaks; fold into beer batter. Add salt and pepper.
In a heavy-bottomed saucepan, heat oil, 1 inch deep, over medium heat until hot but not smoking, 375 degrees. Dip each herb into batter, shaking off excess, until lightly coated. Place herbs in oil, turning until golden, about 1 minute. Drain on paper towels; season with salt. Serve with lemon wedges.