Instructions: Separate brocolli and cauliflower into florets.

Slice carrot and zucchini diagonally 1/2 cm.

Cut capsicum into strips.

Bring a pot of salted water to the boil and blanch each of the vegetables. They should still be quite crisp but partly cooked. Refresh in cold water, drain well and allow to dry wrapped in a teatowel.

Batter:
Sift flours and salt into basin, make well in the center and pour in melted butter or oil, egg yolk and beer. Stir flour in gradually and beat to a smooth batter. It should have the consistency of unwhipped cream. Stand for an hour if possible.

Beat egg white until stiff and stir into batter very lightly just before using.

Heat a pot of oil or deep fryer to frying temperature.

Lightly flour each vegetable item and pass through batter, drain off excess batter. Fry in hot oil, completely submerged, until golden. Drain well and season lightly with celery salt.

Serve as a vegetable or as they are with provencale sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.