1 1/2 to 2pounds vegetables — in wedges (potatoes, sweet potatoes), halved and quartered lengthwise (zucchini or yellow squash), or in rings or coins (onions, carrots, or even lemons)
Instructions
Mix 1 cup of flour with the baking powder. Sprinkle with salt and pepper. Whisk in the egg and beer until just combined and the consistency of pancake batter. It’s okay to have some lumps in the batter; you don’t want to overmix. Put the remaining 1 cup flour in a shallow bowl or plate. Prepare all the vegetables as necessary and have them near the flour and batter. Line a baking sheet with towels or fit it with a wire rack.
Put at least 2 inches oil in a large pot over medium-high heat; bring to 350°F. Keep an eye on the temperature of the oil.
When the oil is ready, dredge one piece of food at a time lightly in the flour, dip into the batter to coat, and add to the oil. Don’t crowd the vegetables; be prepared to work in batches. Cook, turning once if needed, until golden all over, 3 to 7 minutes. As the pieces finish, transfer them to the prepared pan to drain. Sprinkle with more salt and additional pepper if you like, and serve right away with pesto, fast tomato sauce, a flavored aioli, ranch dressing, salsa verde, or your favorite dipping sauce we have failed to mention here.