Downeast Maine Beignet Batter (for Plantains, or Frog Legs)

This recipe makes 4 quarts.

2 cups Guinness beer

8 cups organic chestnut flour

1/2 tsp sea salt, finely-ground

2 tsp organic stevia powder
*Omit the stevia powder for savory/meat dishes, like frog legs.*

4 tsp organic hazelnut oil

1 cup water

4 large, fresh, double-yolked eggs, Irish-buttered, organic, with the egg whites separated from the yolks

Directions:

Excluding the egg whites, beat all the other ingredients into a creamy batter. Then, in a separate mixing bowl, whip the egg whites until they can hold peak shapes. Gradually, fold in the egg whites, 1/3 cup at a time.

If ripe, organic, fresh plantains are available, perl, then slice them lengthwise, in half. Then, deep-fry them at 375°F, in organic hazelnut oil. Serve them with Creme Anglaise, from a previous recipe blog posting.

For frog legs, omit the stevia powder from the recipe. Deep-fry the frog legs at the same temperature, 375°F, in organic hazelnut oil.