Deep-Fried Garlic Scapes In Beer Batter With Tamari Dipping Sauce


  • 1lb (500g) garlic scapes
  • 3-4 tbsp. (40-50ml) brown rice flour
  • salt, pepper
  • 1 c. (250ml) brown rice flour
  • 1 egg
  • 1 tbsp. (15ml) cornstarch
  • 1 c. (175-250ml) flat beer
  • canola oil for deep frying


  • Wash and thoroughly dry the scapes. Toss in a few tablespoons of rice flour, seasoned with salt and pepper.
  • Beat together the cup of rice flour, cornstarch and egg with enough beer to make a thick batter.
  • Fill a deep-sided pot with about two inches (5cm) of oil. Heat the oil until hot, but not smoking. Dip the scapes in batter, one at a time, and lower into the hot oil. Flip once and remove when golden brown.

Note: Serve piping hot with tamari dipping sauce.

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