Herb Fritters

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.