Herb Fritters

From Every Day with Rachael Ray May 2007

1 C flour
1 tsp salt
1 large egg, lightly beaten
1 C cold dark beer
1 C chopped mixed fresh herbs, such as basil, chives, dill, parsley, rosemary, sage, tarragon and thyme
1/2 C mayonnaise
Juice and grated peel of 1 lemon
Dash hot pepper sauce
Peanut oil, for frying

In a medium bowl, combine the flour and salt. Whisk in the egg and beer until smooth. Stir in the herbs and let stand for 15 minutes.
Preheat the oven to 200. Line a baking sheet with paper towels and set aside. In a small bowl, combine the mayonnaise, lemon juice, lemon peel and hot sauce and set aside.
Fill a large, heavy saucepan with enough oil to reach a depth of 3 inches; heat to 365 degrees on a deep-fry thermometer. Whisk the batter and, working in batches, drop by tablespoonful and fry, turning occasionally, until the fritters are crisp and golden, 3-4 minutes. Using a slotted spoon, transfer to the baking sheet; keep warm in the oven. Repeat with the remaining batter. Serve with the lemon sauce.