Beer makes for a particularly crisp batter here, and the capers add piquancy. The broccoli and carrots work well in this recipe, but cooks might use other favorite vegetables too, adjusting the deep-frying time as necessary.

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

　　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.