Ingredients

• 1 1/2 cups all-purpose flour
• a 12-ounce bottle of beer (not dark)
• 6 scallions, chopped fine
• 2 tablespoons drained bottled capers, chopped fine
• 1 1/2 teaspoons salt
• vegetable oil for deep-frying
• 1 head of broccoli, cut into 1 1/2-inch flowerets
• 3 carrots, cut into 1/2-inch-thick sticks

Instructions

1. Preheat the oven to 325°F. In a bowl whisk together the flour, the beer, the scallions, the capers, and the salt. In a heavy kettle heat 1 1/2 inches of the oil to 375°F. on a deep-fat thermometer, working in batches dip the broccoli in the batter, and fry it in the oil for 3 minutes, or until golden, transferring it as it is fried to paper towels to drain. Dip the carrots in the batter and fry them for 2 minutes in the same manner.