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.
BEER BATTERED FRIED VEGETABLES
My family really likes these fried vegetables for a change of pace, especially when it's near fair time. You can use any type of dipping sauce that you enjoy with these vegetables.
Provided by N-STAR
Categories Appetizers and Snacks
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together 1 1/2 cup flour and 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 and salt and pepper.
- Heat oil to 375 degrees F (190 degrees C).
- Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown,
Nutrition Facts : Calories 307.9 calories, Carbohydrate 40.4 g, Cholesterol 65.3 mg, Fat 10.3 g, Fiber 2.3 g, Protein 9.1 g, SaturatedFat 2.1 g, Sodium 53.9 mg, Sugar 4.3 g
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 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.
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 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
BEER BATTER FOR FISH OR VEGGIES
This excellent batter recipe comes from our Denver Fire Dept.'s "Favorites" cookbook. Been using it for years, and it's a "fail-safe", yummie recipe.
Provided by Laudee
Categories Vegetable
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients, except beer, in medium size bowl.
- Gradually add enough beer, starting with about a 1/2 a cup, to make batter consistency of thickened pancake batter.
- Mix til smooth.
- Dip fish (fillets, shrimp, etc.), veggies (zucchini, mushrooms, etc.) in batter, gently place into moderately hot oil (use either an electric skillet or Fry Daddy) approximately, 375 degrees, fry until puffy and golden brown, about 3 minutes, each side.
- Remove and drain on paper towel.
BEER BATTERED VEGGIES
Steps:
- In a medium bowl, mix together 1-1/2 cup flour and 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 and salt and pepper.
- Heat oil to 375 degrees F (190 degrees C). Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture.
- Place the vegetables into the oil and fry until golden brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BEER BATTER FOR DEEP FRIED VEGGIES 'N' THINGS
I developed this recipe in 1982 and published it in my cookbook in 1996. It has been a favorite with many who have tried it.
Provided by William Uncle Bill
Categories Cauliflower
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a deep fryer, add oil as per directions for your deep fryer and heat to 375°F.
- In a large mixing bowl, add onion soup mix, flour, baking powder, eggs and mustard and whisk until smooth and well blended.
- Add beer and mix with a spoon to blend.
- Let batter rest for about 10 minutes before using.
- Prepare vegetables, rinse and pat dry with paper towels.
- Dip veggies into batter, drop into hot oil in batches and deep fry until golden brown, turning at least once.
- When done, remove and place on paper towelling to absorb excess oil.
- Serve hot with your favorite dipping sauce or Uncle Bill's Garden Dip.
Nutrition Facts : Calories 110.2, Fat 1.8, SaturatedFat 0.5, Cholesterol 52.9, Sodium 106.2, Carbohydrate 17.9, Fiber 1.8, Sugar 1.9, Protein 6.1
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.
GLUTEN-FREE BEER BATTERED CHICKEN AND VEGGIES
Gluten-free version of everybody's favorite. The method and ingredient ratios were suggested to me by members of this site, then tweaked by me. I have tested this a few times and these ingredients are optimal for a simple batter which allow the flavor of the vegetables and chicken to shine through. My whole family enjoyed it, even those who aren't gluten-intolerant.
Provided by Buckwheat Queen
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Dry sliced bell pepper, onion, and zucchini on a paper towel.
- Whisk flour, baking powder, and salt together in a large bowl; add beer and sparkling water. Stir until batter just combined.
- Working in batches, dip bell pepper, onion, and zucchini slices into batter, draining excess; fry in preheated oil until golden brown, 2 to 4 minutes per side. Transfer vegetables to a plate lined with paper towels.
- Dip chicken breasts into remaining batter and fry in oil until golden brown, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess oil on paper towels.
Nutrition Facts : Calories 635.4 calories, Carbohydrate 84.2 g, Cholesterol 64.6 mg, Fat 21.6 g, Fiber 11.2 g, Protein 29.8 g, SaturatedFat 3.8 g, Sodium 1747 mg, Sugar 6.3 g
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