Beignets de Légumes

Name: Beignets de Légumes (Vegetable Fritters)
Yield: For 6 people
Cuisine: France
Ingredients: ½ cup chopped parsley Coulis; 2 tablespoons olive oil; 1 small narrow eggplant, peeled and sliced lengthwise into ¼-inch strips; ¾ cup beer; 1 cup flour, unbleached; 1 fennel bulb, cut into strips; salt; ½ head cauliflower, broken into florets and cooked; 2 egg whites; 1 tablespoon thyme; 12 firm mushrooms; freshly ground pepper; 8 zucchini flowers (if available) peanut oil for deep-frying; 3 small unpeeled zucchini, sliced into ¼-inch strips; 2 egg yolks

Vegetable Fritters

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

These are the Niçois tempura. Always choose the smallest vegetables possible and serve them like hot bread in a basket lined with a bright napkin. I have selected the vegetables traditionally used for this dish. You can, of course, add anything you wish: asparagus tips, green beans, carrots, celery, snow peas, bell peppers.

Ingredients

2 egg yolks
2 tablespoons olive oil
¾ cup beer

Europe
France
Dinner
Mediterranean
Vegetarian

Method

Prepare the batter. With a wire whisk, beat the egg yolks, then very slowly add the oil, beer, and flour, beating constantly to prevent lumps. Season with salt (½ teaspoon) and pepper and set aside, covered, for 1 hour in a warm place.

* Mushrooms can be blanc