I tried these tonight for dinner. I wish I had a picture but we ate them all! They turned out great, I was a little skeptical during the process and I did add extra beer so as other have said so I thought I would describe what it looks like.
After mixing the first set of ingredient I wound up with a very thick substance that looked an awful lot like bread that hadn't risen. So after an hour, I added the other 4 ounces of beer, still a little thick, but I pressed on and added the egg whites. Shazam! Thick pancake batter, then I knew I was on the right track, and things hand't gone terribly wrong.
I'm too clumsy to accomplish the flour->batter->oil process alone so I had a helper and we made great time. I would completely recommend these even to the beer-batter novice (which I am)! Be careful of the temperature of the oil, which as all things frying, lowers over time, in order to make sure it's not too hot or too cool so you get the lightweight fry but cooked onions. We even cut up cauliflower for the rest of the batter and they were divine as well.
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I tried these tonight for dinner. I wish I had a picture but we ate them all! They turned...