Difficulty: 2/5
Prepare the batter at least 1 hour ahead: Sift the flour into a bowl, add a pinch of salt, and make a well in the center. Add the egg whites, then whisk in the olive oil and beer until smooth. Cover and refrigerate to rest.
While the batter chills, prep the vegetables: Rinse and pat dry the asparagus tips. Trim the roots from the spring onions, leaving a bit of green stem, then wash and dry. Slice the sweet peas. For the artichokes, trim the leaves halfway down, wash thoroughly, pat dry, and slice thinly lengthwise.
Heat peanut oil in a deep fryer or large pot to 180°C. Dip vegetables in the batter, letting excess drip off, then fry in batches until golden on both sides. Use a slotted spoon to transfer to paper towels to drain. Avoid overcrowding to maintain oil temperature.
Serve these irresistible vegetable fritters hot for maximum crunch.
Chef Hubert's Pro Tip: Resting the batter ensures a light, airy texture—perfect for showcasing fresh spring veggies.
