Crisp herb fritters are an unusual way to savor 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. If the batter is too thick, thin with a little water; if it is too thin, add a little flour.
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
Steps:
Whisk together the yolks, oil, and beer in a bowl. Slowly add the flour, whisking until just combined. Set aside for 20 minutes. Wash and dry the herbs. Whisk the egg whites to soft peaks; fold into the beer batter. Add the salt and pepper.
In a heavy-bottomed saucepan, heat 1 inch oil over medium heat until hot but not smoking, about 375°F on a fry thermometer. Dip each herb into the batter, shaking off excess, until lightly coated. Place the herbs in the oil, turning until golden, about 1 minute. Drain on paper towels; season with salt. Serve with lemon wedges.
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