Rinse and dry the boar shoots and sprinkle with salt and pepper.
For the beer batter, sift wheat flour into a suitable bowl and make a dent in the center. Whisk beer with oil, egg yolks and salt and pour a little bit of it into the bulge form. Stir from the center with the flour and gradually add the rest of the liquid. Make sure there are no lumps.
Whip the egg whites until stiff and fold into the beer batter. Dip the mushrooms one by one into the batter.
Heat the fat in a deep fryer to 180 °C, fry the mushroom caps in portions in the oil for 5-6 min until golden brown and drain on household paper.
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