Try this beer batter with thin slices of zucchini, eggplant, sweet potato, or pumpkin; whole mushrooms; asparagus spears; 2-inch pieces of green onions; scallops; chicken strips; or shrimp, shelled, with the tail left on. The beaten egg whites will produce a lighter batter, but they are not absolutely necessary. Please read about Deep-Frying.

Whisk together in a medium bowl until blended:

Whisk together in another medium bowl until blended:

Whisk in:

Whisk the wet ingredients into the flour mixture just until smooth. If time permits, cover the bowl with plastic wrap and let stand for up to 2 hours at room temperature or for up to 12 hours in the refrigerator. If refrigerated, bring the batter to room temperature before proceeding.

If desired, beat until stiff but not dry:

Fold the egg whites gently but thoroughly into the batter.

To fry, follow the directions in the specific recipe. Or, for a general procedure, heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven:

Pat the food dry and drop 3 to 4 pieces at a time into the batter and turn to coat well. Using tongs, lift the food from the batter and drop gently into the hot fat. Do not crowd the pot. Fry until golden brown, 3 to 5 minutes, turning once or twice. Drain on a rack or on paper towels.