BEER TEMPURA VEGETABLES

Best served hot, these light, crisp veggies have just a hint of beer flavor. Bring them to a party, and you’re sure to be invited back time and time again.

» SERVES 4 «

Oil (for frying)

1 (12-ounce) can vegan beer, very cold

2 cups flour

2 teaspoons baking powder

6 cups raw vegetables: broccoli florets, cauliflower florets, red bell pepper slices, yams (thinly sliced lengthwise), green beans, onion slices, button mushrooms, carrot sticks, or zucchini slices

1/2 cup cornstarch

1 recipe Wasabi Soy Dipping Sauce (see Chapter 6)

1. In a deep-sided pan over medium-high heat, bring about 3" oil to 350°F. Line a baking sheet with crumpled paper towels to drain cooked vegetables on.

2. In a medium bowl, mix together cold beer, flour, and baking powder until smooth.

3. Dredge vegetables in cornstarch. Dip in batter, allowing excess to drip off.

4. Fry in heated oil 5–7 minutes or until golden brown. Drain on prepared baking sheet.

5. Transfer to a serving plate and set out a small bowl of Wasabi Soy Dipping Sauce for dipping.