Stuffed beer battered crab sticks

16 servings
1 hour

Prepare the filling: grate the cheese. Pass the garlic through a garlic extractor. Combine the cheese with garlic, add a little mayonnaise to make a thick mass, and mix well. The crab sticks are neatly deployed. On the middle of the stick, put about 1 teaspoon of filling, level it, and roll the stick, giving it its original shape. Prepare beer batter: carefully separate egg whites from the yolks. Put the squirrels in the refrigerator. Place the yolks in a bowl, add salt and rub a little. Pour chilled water and cold beer into the yolks, and whisk lightly with a fork or whisk. Gradually add the sifted flour to knead the dough. According to the consistency, the dough should turn out like fritters. Beat the cooled whites with a mixer into a dense foam and add to the batter. Gently mix the proteins with the batter with a spoon, not in circular movements, but from top to bottom. In a small saucepan, heat the vegetable oil for the fryer (the oil should be enough to fully immerse the crab stick in it). Carefully dress stuffed crab sticks on a fork, dip in batter and fry until rosy. Remove the fried crab sticks from the fryer using a spoon, and put them on paper napkins to remove excess oil. You can serve a sauce to crab sticks: peel the garlic and pass it through a garlic extractor. Wash the greens, dry and chop. Put sour cream in a bowl, add garlic, greens, lemon juice, salt, freshly ground pepper and mix well. That's it. You can try.