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
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
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 FRIED VEGGIES N' THINGS
The Batter stays on the veggies and cheese. I got this recipe from a friend that does veggies at the local fairs.
Provided by Kym in Ohio
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In deep fryer preheat oil to 375 degrees.
- Meanwhile, Mix soup mix,flour,baking powder,eggs,beer,and mustard until smooth and well blended.
- Let Batter rest for 10-15 minutes.
- Dip veggies or chilled mozzerella cheese carefully drop into hot oil.
- Fry turning once until golden brown.
- Drain on paper towel.
- Serve warm.
Nutrition Facts : Calories 195.9, Fat 3.4, SaturatedFat 0.9, Cholesterol 106.2, Sodium 952.6, Carbohydrate 31.5, Fiber 1.6, Sugar 2.3, Protein 7.4
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