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
BEST BEER BATTER
This can't-miss batter is perfect for coating vegetables, shrimp, fish, and much more.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Yield Makes 2 1/2 cups batter
Number Of Ingredients 7
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.
BEER BATTERED VEGGIES BY EDDIE
This is a great way to use up your vegetables.you can bread them and put them on a cookie sheet and freeze them then put them in a freezer bag and take out and cook when you need them.
Provided by Eddie Jordan
Categories Vegetable Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- 1. Mix all ingredients let sit for 10 minutes
- 2. Prepare your vegetables cut in about 1 or 2 inch chunks.
- 3. Coat vegetables fry in light vegetable oil. Serve and have a feast.
BEER BATTERED VEGETABLES
Make and share this Beer Battered Vegetables recipe from Food.com.
Provided by randomBvR
Categories Vegetable
Time 25m
Yield 10 pieces, 2 serving(s)
Number Of Ingredients 11
Steps:
- Cut zucchini into ½ inch slices. Cut ends of asparagus off. Place in shallow dish and coat with buttermilk. Cover and refrigerate for 24 hours.
- In a large mixing bowl combine eggs, beer, flour, cornmeal, salt, cayenne and black pepper.
- Heat oil in deep skillet to 350°. Dip asparagus spears and zucchini slices one-by-one into the batter and place in hot oil. Fry for 1-3 minutes. Fry in batches and do not overcrowd skillet. black pepper.
- After frying, place on paper towels. When all are finished, serve immediately with a side of aioli and ranch dressing.
VEGETABLES IN BEER BATTER
Make and share this Vegetables in Beer Batter recipe from Food.com.
Provided by andypandy
Categories Vegetable
Time 54m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Let beer stand 45 minutes or until flat at room temp.
- Combine sifted flour, cheese, parsley, salt, and garlic powder.
- Stir in olive oil, beer, egg yolks,and blend until smooth.
- Fold in stiffly beaten egg whites.
- Dip vegetables into batter.
- Fry in deep fat 375 degrees F.
- a few at a time, until golden 2- 5 minutes.
- Drain on absorbent paper.
- Sprinkle with a little salt and serve.
- Makes three cups batter.
- Vegetables: zucchini, eggplant, cauliflower, red peppers, mushrooms, mozzarella cheese cubes, etc.
Nutrition Facts : Calories 86.1, Fat 2.2, SaturatedFat 0.6, Cholesterol 32.2, Sodium 218.4, Carbohydrate 11.7, Fiber 0.4, Sugar 0.1, Protein 2.9
BEER BATTERED FRIED VEGETABLES
Here's a great batter for a medley of veggies. There are many great dipping sauces out there to compliment them. Think up your own special veggies to......Batter Up! Note* Never place mushrooms in water, or rinse them off. The mushrooms will absorb the water, and will not cook well. Merely take a vegetable brush and brush any dirt off.
Provided by FLUFFSTER
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In medium bowl, mix together 1 1/2 flour and the beer with a wooden spoon; let stand for at least 3 hours at room temperature.
- Mix eggs and milk in a small bowl. In a separate bowl, mix together 1/2 cup flour, salt and pepper.
- Heat oil to 375°F.(190°C.).
- Dip each vegetable in the egg and milk mixture. Next dip the vegetables into the flour and seasonings mixture, finally dip the vegetables in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown.
- *Note: Times do not include standing time of 3 hours.
Nutrition Facts : Calories 889.9, Fat 76.3, SaturatedFat 10.9, Cholesterol 76.2, Sodium 55.5, Carbohydrate 40.3, Fiber 2.2, Sugar 2.3, Protein 9
BEER BATTER
As long as there is a beer in the house this is a quick and easy recipe without any fancy ingredients. You can find all the ingredients in a standard kitchen! This batter is great for deep frying white fish. Fresh lake perch and walleye are especially tasty in this beer batter.
Provided by Letty Simmet
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 8
Number Of Ingredients 5
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).
Nutrition Facts : Calories 87.6 calories, Carbohydrate 14 g, Cholesterol 23.3 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 11.1 mg, Sugar 0.2 g
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