EASY BEER BATTER
First rule of beer batter: Beer batter is not complicated, it should only contain beer and self-raising flour. Second rule of beer batter: The beer should be cold. Third rule of beer batter: You DO NOT need to sift the flour and don't over-whisk it. A few lumps actually makes for a better texture. Fourth and most important rule of beer batter: It is important to choose the correct beer according to what you are going to cook. As any ingredient ranges in texture and taste, so does beer.
Provided by chrisBadenoch
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 4
Number Of Ingredients 2
Steps:
- Whisk flour and beer together in a bowl until batter is just combined; batter will be lumpy.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 49.5 g, Fat 0.6 g, Fiber 1.7 g, Protein 6.6 g, SaturatedFat 0.1 g, Sodium 797.3 mg, Sugar 0.1 g
BEER BATTERED SQUASH BLOSSOMS WITH GOAT CHEESE AND GARLIC
Didn't get the chance to try this this season, but will be doing so next year. It sounds intriguing.
Provided by Cecily Parsley
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the filling:
- Combine garlic, olive oil, goat cheese and thyme in a small bowl. Mix until smooth, and season with salt and pepper.
- For the blossoms:
- In a bowl, whisk together beer and egg. Whisk in 1 cup of the flour and continue adding extra flour, 1 tablesppon at a time, until mixture has the consistency of thin pancake batter, Whisk in butter and season to taste with salt, pepper. Let rest 10 minutes.
- Meanwhile, in a deep heavy pot fitted with with a deep-frying thermometer, heat 1 inch of oil to 375°. Stuff each blossom with a few tablespoons of the goat cheese mixture, and press petals closed.
- Working quickly, in small batches, dip filled blossoms into batter, coating each completely; and fry, turning once, for 1 1/2 to 2 minutes, or until golden and crisp. Use slotted spoon to transfer blossoms onto paper towels to drain. Make sure the oil returns to 375° before adding each new batch of blossoms.
- Sprinkle fried blossoms with salt and serve immediately.
FRIED SQUASH BLOSSOMS
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Use your fingers to carefully dig a hole on the side of the zucchini flower, opening it enough to dig out with you pointer the pollen stem that is inside. Gently rinse the flowers under a sprinkle of cold water, paying attention not to damage the thin petals, then lay on a rag and pat dry.
- Fill a piping bag with the ricotta cheese and pipe 2 to 3 tablespoons of the ricotta into each flower. Twist the petals to close tightly so the cheese doesn't escape during frying.
- In a mixing bowl, whisk together the flour, parsley, a couple of generous pinches of salt and a few grinds of black pepper. Slowly start pouring the beer into the mix, using a whisk or a fork to make the batter; mix to eliminate any lumps.
- Add the vegetable oil to the bottom of a heavy skillet until it comes up the sides 2 inches, making sure the oil is not more than halfway up the sides. Heat the vegetable oil until hot.
- Dip the filled flowers through the batter then carefully add to the hot oil. Fry, flipping halfway through frying, until the blossoms are golden and crisp, 2 minutes.
- Remove and place on a large dish lined with paper towels. Sprinkle with salt to taste while still hot.
BATTER FRIED STUFFED SQUASH BLOSSOMS
Delicate squash blossoms are filled with ricotta and mozzarella. To stuff the squash blossoms easily, spoon the filling into a pastry bag fitted with a coupler, then pipe it directly into each blossom.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Place ricotta cheese in a double layer of cheesecloth. Tie up ends, and hang over a bowl to drain. Place in the refrigerator for 2 to 3 hours, or overnight.
- In a medium bowl, whisk together flour, salt, and pepper. Slowly add milk to the flour mixture, whisking constantly, until the batter has a slightly thickened and very smooth consistency; set aside.
- Remove ricotta from the cheesecloth, and discard the liquid. In another medium bowl, stir together drained ricotta, mozzarella, marjoram, and parsley, and season with salt and pepper. Gently open the flower petals and, using a small spoon, fill a blossom about 2/3 full with the ricotta mixture. Wrap the petals around the mixture to seal. Using your fingers, gently press the blossom to distribute filling evenly. Repeat, filling all the blossoms.
- In a small saucepan fitted with a deep-frying thermometer, heat olive oil over medium-high heat to 375 degrees. Place the stuffed blossoms in the reserved batter until completely coated. Lift out, and gently drag the blossom against the edge of the bowl to remove excess batter. Carefully slip as many blossoms into the hot oil as will comfortably fit without crowding. Fry the blossoms until golden brown, 2 to 3 minutes. Remove from the oil with a slotted spoon, and transfer to several layers of paper towels to drain. Sprinkle with salt, and serve immediately.
FRIED STUFFED SQUASH BLOSSOMS
If you have a garden and you planted zucchini, you will have an abundance of squash blossoms. These are just amazing, with that tangy goat cheese filling and that batter: so simple, light, and crisp.
Provided by Chef John
Categories Side Dish Vegetables Squash Zucchini
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; transfer immediately into the cold water to chill. Remove to paper towels to drain.
- Mix goat cheese, egg yolk, Gruyere cheese, black pepper, and cayenne pepper together in a bowl; stir until smooth. Spoon filling into a heavy, resealable 1-quart plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
- Gently insert the cut corner of the bag all the way to the bottom of the open end of a blossom and pipe about 1 tablespoon of filling inside. Pick up petals and drape them up over the filling, covering filling completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Refrigerate filled squash blossoms until cheese is set and firm, at least 30 minutes.
- Combine self-rising flour and cornstarch in a mixing bowl; whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
- Pour vegetable oil to a depth of 1 inch into a heavy skillet (such as a cast iron pan) and place over medium heat. Heat oil until a thermometer placed into the oil, not touching the bottom, reads 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.
- Remove squash blossoms from refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.
- Gently lay coated squash blossoms in the hot oil on their sides; cook about 6 at a time until pale golden brown, 1 minute on the first side and 30 seconds to 1 minute on the remaining sides. Let cool slightly before serving.
Nutrition Facts : Calories 156.2 calories, Carbohydrate 13.3 g, Cholesterol 30.7 mg, Fat 9.1 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 4 g, Sodium 214.3 mg, Sugar 0.4 g
BEER-BATTER FRIED SQUASH BLOSSOMS
Steps:
- 1. Pour the beer in a medium bowl and let stand until flat, about 1 hour. 2. Place the flour in a small mesh strainer. Sieve the flour over the bowl of beer, whisking constantly to incorporate. When all the flour has been added, the batter will have the consistency of heavy cream. 3. Rinse the squash blossoms and inspect them for insects. Pull out the bitter green stamen. 4. Heat 1 1/2 inches of oil in a deep pot to a temperature of 375. 5. Working with three or four blossoms at a time, dip them into the batter and let the excess drip back into the bowl. Place into the hot oil and fry, turning once, until golden brown and crisp, about 3-4 minutes. 6. Use a slotted spoon to transfer blossoms to a platter lined with paper towels. Sprinkle generously with salt and serve immediately.
BATTER FRIED SQUASH BLOSSOMS
Make and share this Batter Fried Squash Blossoms recipe from Food.com.
Provided by Barb G.
Categories Vegetable
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Blend milk, egg, flour, Parmesan cheese, salt and pepper with a fork; beat the batter until smooth.
- Place flattened squash blossoms in batter, stir gently; allow 10 minute soaking time.
- Heat oil in a cast iron skillet until hot; fry batter coated blossoms until golden; turn once, drain on paper towels, place on plate and garnish.
Nutrition Facts : Calories 332.4, Fat 32.5, SaturatedFat 4.8, Cholesterol 66.9, Sodium 143, Carbohydrate 4.7, Fiber 0.1, Sugar 0.2, Protein 6.2
BEER BATTER-FRIED FISH
Original Bisquick® mix provides a simple addition to this batter-fried fish - dinner ready in just 20 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In 4-quart Dutch oven or deep fryer, heat oil (1 1/2 inches) to 350°F. Cut fish into 8 serving pieces. Lightly coat fish with 3 to 4 tablespoons Bisquick mix.
- In medium bowl, mix remaining ingredients except Tartar Sauce with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.
- Fry batches of fish in oil about 4 minutes, turning once, until golden brown. Remove with slotted spoon; drain on paper towels. Serve hot with Tartar Sauce.
Nutrition Facts : Calories 280, Carbohydrate 20 g, Cholesterol 100 mg, Fat 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 6 g, TransFat 1/2 g
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