1.  In a large pot, bring to boil fresh water with 2 teaspoons of salt.

2.  While heating the water, prepare the vegetables.

3.  Slice eggplant into rounds approximately 1/8 inch thick. Sprinkle with a pinch of salt and place the slices in a colander placed over a bowl to drain the bitter liquid from the eggplant. Note: just before frying the eggplant, rinse the slices and pat them dry, then dip them in the batter.

 

 

 

4.  Wash and cut the zucchini into sticks about ¼ inch wide and 2 inches long.

5.  Wash and cut the asparagus into 2 inch long pieces.

6.  Wash and cut the fennel into strips approximately ¼ - ½ inch wide.

7.  Wash and cut the celery heart, separating each stalk from the root. Cut each stalk so that it measures approx. 2 inches long.

8.  In a large skillet add canola oil for frying, making sure to leave 1 inch between the oil and the rim of the pan. Heat the oil over medium-high heat.

9.  Once the water in your pot is boiling, place the baby carrots, celery and fennel into the water for 3-4 minutes or until the vegetables are very slightly tender. Then, remove and drain them. Discard the water.

10.  In a mixing bowl, add flour, egg whites and ½ can of the beer and mix thoroughly. The batter should be like a slightly thicker pancake batter. If it appears too dry, add more beer. Continue this process until you reach the desired consistency.

11.  Place your first set of vegetables into the batter and coat each thoroughly, then transfer those pieces to the hot oil for frying. Be careful not to overcrowd the pan.

12.  Fry until golden brown on all sides (2 – 3 minutes). Remove from oil and drain on clean paper towels. Lightly sprinkle with salt to taste.

13.  Repeat this process until all vegetables are fried.

14.  Serve immediately.