Beer Battered Veggies Recipes

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.

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.

Steps:

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

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.