Saturday, July 31, 2010

Not Exactly Tempura...

...I beer-battered, and fried green peppers, red onions, green tomatoes, and the prettiest Yukon Gold potatoes you've ever seen. I added a bit more beer than usual to make a thinner batter, which worked perfectly. The coating was thin, crispy and golden.

These vegetables were served with sandwiches of homegrown tomatoes (see above), fresh mozzarella, basil, olives and olive oil. I thought about battering and deep frying the cheese, but somehow managed to resist. I mean, you're heating a kettle of oil-might as well make it worth the effort, correct?

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