1. Mix flour, yeast, salt and pepper in medium bowl;add cheese. 2. Mix yolks into beer;gradually whisk into dry ingredients; continue whisking until smooth. 3. Beat whites with cream of tartar in another bowl until stiff but not dry; fold into batter. 4. Cover and let stand 1 1/2 hours; refrigerate 1 hour. 5. Pat olives dry. 6. Place 1 tablespoon batter in palm; add olive and mold batter around; coat with flour. 7. Repeat with remaining olives and batter. 8. Heat oil in saucepan to 375 degrees. 9. Add olives in batches (do not crowd) and fry until golden brown, about 3 minutes. 10. Drain well on paper towels and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
