Beer Batter For Fritters Recipes

Steps:

• 1. Mix beer, flour, cayenne, salt & black pepper together. Set aside for four (4) hours. I'm guessing at the measurements for the rest of the seasoning, so use less or more according to your taste.
• 2. Put the chopped shrimp in a container and sprinkle some Cajun seasoning on them - toss them well to get them all coated. Cover and refrigerate until ready to add to batter.
• 3. After four hours mix in the shrimp, green onions, parsley and garlic. *Tip: To test the batter for seasoning, mix up everything without the shrimp and just drop a little of the batter mixture into the hot oil. Taste and adjust if needed. If it's too spicy, add about 1/4 - 1/2 cup of both flour and beer to tame the heat, then take about 1/4 to 1/2 of the batter out and mix the shrimp into the remaining batter. Use reserved batter for something else like fish or onion rings.
• 4. Over medium heat add about 2 inches of oil in a heavy skillet. Heat until oil just starts to shimmer, or to 350* on a candy thermometer.
• 5. Drop by teaspoon size spoonfuls into the hot oil and cook until golden brown on both sides.
• 6. Remove from oil and drain on paper towel lined plate. Season with salt and pepper if needed. Serve hot with warmed https://www.justapinch.com/recipes/sauce-spread/jam/orange-pepper-jelly.html?p=68, or Remoulade sauce, and lemon wedges. C'est ci bon!

Steps:

• Mix.

Steps:

• In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).

Steps:

• Sift together flour, baking powder and salt. Stir ingredients into egg mixture. Beat until smooth and well blended. Fold in fruit or vegetables. Drop by tablespoons into deep fat 325° and fry until golden brown.

Steps:

• Whisk flour and beer together in a bowl until batter is just combined; batter will be lumpy.

Steps:

• Combine yolks with oil and beer. Gradually stir this into flour (it should be thick enough to stick to the food) and beat until very smooth with a few swift strokes. Rest batter, covered, in refrigerator for 3 hours at least so it ferments a bit. Get oil to right temperature. Beat egg whites until stiff and fold into batter. Dip the onions or mushrooms in the batter and fry.

Steps:

• For basic fritter batter: Combine flour, baking powder and salt; stir to blend. Add egg and melted margarine; stir until well blended. Add milk (or fruit juice), mix well. Let stand 30 minutes.
• Ham Fritters: Add minced ham to basic batter. Drop by spoonfuls into hot oil and deep fry.
• Banana Fritters: Peel and quarter bananas. Dip bananas in batter and saute in margarine until golden brown on all sides.
• Apple Fritters: Stir apples into basic batter. Drop by spoonfuls into hot oil and deep fry.
• *Note* You can make peach or apricot fritters by using canned fruit. Use the fruit syrup for the liquid in the basic batter. Dice fruit and mix with batter. Deep fry as for the apple fritters.

Steps:

• In a medium bowl, whisk eggs until smooth, then whisk in beer. Add 1 1/2 cups flour and 1 1/2 teaspoons salt and whisk until combined. Place 1 cup flour in a shallow bowl. Place a wire rack on top of a rimmed baking sheet; set near stove.
• In a wide 6-quart pot fitted with a deep-fat or candy thermometer, heat oil to 375 degrees over medium. (The oil should bubble rapidly when a pinch of flour is added.) Working in small batches, lightly coat food in flour, then dip in batter, gently shaking off excess. Fry, turning halfway through, until browned and crisp, about 5 minutes per batch (adjust heat to maintain 375 degrees). With a slotted spoon, transfer food to rack to drain and discard any browned bits of batter. Season immediately with salt. Keep warm in a 200-degree oven.

Steps:

• Sift Flour and Baking Powder into a bowl.
• Pour Liquid, (Lager is best but Water can also be used) into a bowl.
• Sift Flour and Baking powder mix over the liquid a little at a time whisking inbetween until all is mixed with no lumps.
• At this stage, check consistency to your requirements. Add a little more flour for thicker batter, a little more liquid for a thinner batter. No more Baking powder is needed.
• Use immediately, no need to rest.