Verduras rebozadas

verduras-rebozadas.jpg

Ingredientes:

400 gramos de verduras variadas (espárragos verdes, alcauciles, calabacín, champigñón, berenjena, etc)
1 huevo,
1 vaso de cerveza,
150 gramos de harina
1 cucharada de margarina
Aceite de oliva
Sal

Preparación:

En un bol amplio, preparar la pasta con la harina, la cerveza, la margarina derretida en  sartén previamente, las yemas de huevo y un poco de sal. Mezclarlo  bien hasta que la mezcla  quede homogénea y bastante líquida. Batir las claras a punto de nieve, incorporarlas a la  masa despacio, con ayuda de una espátula, y mezclarlo. Lavar y pelar las distintas  verduras. Cortarlas en tiras finas, en palitos, en rodajas. Calentar el aceite en una  sartén y, antes de que empiece a humear, rebozar las verduras con la pasta y freirlas  rápidamente. Retirarlas y colocarlas ligeramente separadas en papel absorbente. Servirlas  muy calientes.

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