1 1/4 c. beer
1 1/3 c. all-purpose flour
2 tbsp. grated Parmesan cheese
1 tbsp. snipped parsley
1 tsp. salt
Dash garlic powder
1 tbsp. olive oil
2 beaten egg yolks
2 stiff beaten egg whites
1 or 2 zucchini, sliced
1 sm. cauliflower, in flowerets
1 green pepper, cut in strips

Let beer stand at room temperature 45 minutes. In bowl combine flour, Parmesan, parsley, salt and garlic powder. Stir in olive oil, beer and egg yolks; beat until smooth. Fold in the stiff beaten egg whites. Dip vegetables in batter and fry in deep hot fat a few at a time. Drain on paper towels and serve immediately.