Crisp herb fritters are an unusual way to savor fresh herbs. Dipped in beer batter, fried lightly in oil, and served with lemon wedges, they make a delightful accompaniment to a glass of wine. If the batter is too thick, thin with a little water; if it is too thin, add a little flour.

　　

Ingredients

serves 4

　　2 large eggs, separated

　　1 1/2 tablespoons vegetable oil, plus more for frying

　　1/2 cup beer

　　3/4 cup all-purpose flour

　　3 ounces assorted herbs, such as basil, mint, sage, parsley, oregano, tarragon, and chives

　　1 teaspoon coarse salt, plus more for seasoning

　　1/4 teaspoon freshly ground pepper

　　1 lemon, cut into wedges

　　

Step 1

Whisk together the yolks, oil, and beer in a bowl. Slowly add the flour, whisking until just combined. Set aside for 20 minutes. Wash and dry the herbs. Whisk the egg whites to soft peaks; fold into the beer batter. Add the salt and pepper.

　　

Step 2

In a heavy-bottomed saucepan, heat 1 inch oil over medium heat until hot but not smoking, about 375°F on a fry thermometer. Dip each herb into the batter, shaking off excess, until lightly coated. Place the herbs in the oil, turning until golden, about 1 minute. Drain on paper towels; season with salt. Serve with lemon wedges.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.