Vegetables in Beer Batter

Mix flour, beer, salt, butter and egg yolks to a smooth dough and let rest for 30 minutes, peel carrots, cut into sticks, slice celery, pluck cauliflower into florets, boil everything briefly in salted water and quench in cold water, slice zucchini, heat shortening in a pot to 170 °C, beat egg whites to snow and fold into the dough. Season the vegetables with salt, pepper and lemon juice, turn them in flour, pull them one by one through the batter and fry them in the fat until golden brown. Allow to drain.

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