8 red, green, or yellow bell peppers
tempura batter mix
beer
1/2 tsp garlic powder
2 tsp cayenne pepper
8 ozs. peanut oil

Mix tempura batter according to instructions on package using beer to replace liquid in amount called for. Add garlic powder and cayenne pepper to mix.

Heat peanut oil in a wok to 350 degrees. Coat bell pepper rings with batter. Cook in hot oil for 9 to 12 minutes, or until they float.

Lightly salt with sea salt. Drain on paper towel, and serve with Litehouse Jalapeno salad dressing.

Submitted by: David Martin