VEGETABLES IN BEER BATTER

1¼ cup beer

1 1/3 cups flour

2 tab. grated Parmesan Cheese

1 tab. chopped parsley

dash of garlic powder

1 tab. olive oil

2 egg yolks, beaten

2 egg whites, stiffly beaten

Let beer stand at room temperature for 45 min. or until flat. Combine flour, Parmesan cheese, parsley and garlic powder. Stir in olive oil, yolks and flat beer. Beat until smooth. Fold in stiffly beaten egg whites, Dip vegetables in batter; fry in deep hot fat. Drain on absorbent paper. Makes 3 cups