1 c Plus 2 tb beer
1 c All-purpose flour
1/2 ts Table salt
1/2 ts Freshly ground pepper
Vegetable oil for
-deep-frying
12 sm Kale leaves; washed well and
-spun dry
Coarse salt
Lemon wedges
In a blender blend the beer, the flour, the table salt, and the
pepper for 20 seconds, or until the batter is smooth, transfer the
batter to a bowl, and let it stand, covered, for 1 hour.
In a large deep skillet heat 1 inch of the oil until it registers
360F. on a deep-fat thermometer. Dip each leaf into the batter,
coating it thoroughly and knocking off the excess batter on the
side of the bowl, and fry it in the oil for 30 seconds on each
side, or until it is golden. Transfer the kale as it is fried to
paper towels to drain and sprinkle it lightly with the coarse
salt. Serve the kale with the lemon wedges.
