Beer Batter Seasoned Fries Potatoes Vegetables Recipes

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BEER-BATTERED FRIES



Beer-Battered Fries image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

Oil, preferably peanut or grapeseed, for frying
3/4 cup white rice flour
1/4 cup cornstarch
1 teaspoon paprika
1/2 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon cayenne
Kosher salt and freshly ground black pepper
1 to 1 1/4 cups light beer, such as pilsner
3 pounds russet potatoes, peeled and cut into batons 3 inches long, 1/2 inch wide and 1/4 inch thick, soaked in cold water

Steps:

  • Fill a small Dutch oven with 3 to 4 inches of oil and heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F. Line a large plate or baking sheet with paper towels.
  • In a medium bowl, whisk together the flour, cornstarch, paprika, baking powder, garlic powder, onion powder, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 cup of the beer and stir until smooth, adding more beer a tablespoon at a time if necessary until the batter is the consistency of heavy cream. Set aside.
  • Using kitchen towels, dry the potatoes thoroughly. Working in batches, slide the potatoes into the oil, being careful not to crowd the pan, and cook until lightly golden, about 5 minutes. Use a slotted spoon or skimmer to remove to the towel-lined plate and sprinkle with a few pinches of salt.
  • Raise the oil temperature to 350 degrees F. Dip the partially cooked fries a few at a time in the batter to coat. Using a fork, slide the coated potatoes 1 at a time into the oil, about 6 or 8 in a batch so as not to overcrowd the pan. Use a metal skimmer or tongs to keep them separate, as they tend to cling together. Cook until deep golden brown, 2 to 3 minutes. Remove to fresh paper towels to drain. Serve immediately.

BEER-BATTERED POTATO WEDGES



Beer-Battered Potato Wedges image

Serve these wonderful wedges just about anytime. These potatoes are really good with hamburgers. They're just like the ones served in restaurants. -Pat Miller, Lynnville, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 dozen.

Number Of Ingredients 10

4 medium baking potatoes
1 cup all-purpose flour
1/4 cup milk
1 egg
1 tablespoon seasoned salt
1 tablespoon canola oil
1/2 teaspoon pepper
1/2 cup beer or nonalcoholic beer
Oil for deep-fat frying
Sour cream, optional

Steps:

  • Scrub and pierce potatoes. Microwave, uncovered, on high for 10-12 minutes or just until tender, turning once. , Meanwhile, in a shallow bowl, whisk the flour, milk, egg, seasoned salt, oil and pepper until smooth. Stir in beer; set aside. , When potatoes are cool enough to handle, cut each into 12 wedges. In an electric skillet or deep-fat fryer, heat oil to 375°. Dip potato wedges into batter. Fry in batches for 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sour cream if desired.

Nutrition Facts : Calories 267 calories, Fat 13g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 589mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

BEER BATTERED FRIED VEGETABLES



Beer Battered Fried Vegetables image

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

2 cups all-purpose flour
1 ½ cups beer
2 eggs
1 cup milk
salt and pepper to taste
2 cups vegetable oil for frying
1 carrot, cut into thick strips
1 onion, sliced into rings
6 fresh mushrooms, stems removed
1 green bell pepper, sliced in rings

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

HOMEMADE CRISPY SEASONED FRENCH FRIES



Homemade Crispy Seasoned French Fries image

My family loves French fries and with 4 children the bag fries from the store just weren't enough and became too expensive. So I tried batter - after all it makes chicken, shrimp, and onion rings crispy so why not potatoes. Now even my husband can't get enough of these French fries. They even stay crispy when you reheat in the microwave.

Provided by Cassie

Categories     Side Dish     Potato Side Dish Recipes

Time 25m

Yield 8

Number Of Ingredients 8

2 ½ pounds russet potatoes, peeled
1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon paprika
½ cup water, or as needed
1 cup vegetable oil for frying

Steps:

  • Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
  • Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
  • Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

Nutrition Facts : Calories 192.5 calories, Carbohydrate 37.8 g, Fat 3.1 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 751 mg, Sugar 1.2 g

BEER BATTER SEASONED FRIES, POTATOES & VEGETABLES



Beer Batter Seasoned Fries, Potatoes & Vegetables image

Long half-inch wide peeled potatoes or thin slices of cauliflower, across the grain, dipped in batter and fried in oil or oven. I like to use vegetables that have minimum water content, less spatter and batter holds while frying.

Provided by Montana Heart Song

Categories     Lunch/Snacks

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

6 -8 russet potatoes, peeled, cut potato length 2 inch wide strips
1 whole cauliflower, broken into individual sections
1 cup flour or 1 cup rice flour
1/2 cup cornstarch
2 teaspoons baking powder
1 1/2 teaspoons mccormick all seasoning
2 eggs, beaten
3/4 cup beer
1 quart oil
Pam cooking spray
lemon juice (optional)

Steps:

  • Wrap towels around the cut potatoes, pat dry. Cut thin slices of each floret, across the grain.
  • In large mixing bowl, mix flour, cornstarch, baking powder, and all seasoning. Blend well.
  • In medium mixing bowl, whisk eggs until frothy, then add beer and mix.
  • Add liquid to dry mixture and beat until blended. Batter must not be runny. If it is too thick add a tbsp of beer at a time until it is batter that will hold to the vegetables.
  • Note: The size of the eggs determine the amount of additional beer needed.
  • Heat oil to 375°F Dip 6 to 8 potatoes slices into batter at a time, the same with the cauliflower slices.
  • Fry until golden brown.
  • Place each batch in a large warmed plate with cover.
  • Do not use an ale or strong flavored beer.
  • This batter can be used with sliced yams, long 2 inch strips and fish if desired.
  • Some like to squirt lemon juice on the slices, then dip in sauce of their choice or eat with just the lemon juice and seasoned batter.

Nutrition Facts : Calories 1220.3, Fat 110.7, SaturatedFat 14.6, Cholesterol 46.5, Sodium 142.1, Carbohydrate 51.9, Fiber 5.5, Sugar 2.7, Protein 8

BEER BATTERED FISH AND SWEET POTATO FRIES RECIPE - (4.5/5)



Beer Battered Fish and Sweet Potato Fries Recipe - (4.5/5) image

Provided by WBLiquors

Number Of Ingredients 20

Sweet Potato Fries:
4 medium sweet potatoes, skin-on, cut into French fry strips
2 teaspoons canola oil
2 tablespoons corn starch
1 teaspoon paprika
1 teaspoon sea salt
1/4 teaspoon black pepper
Zest of 1 orange
Beer Batter:
One 12-ounce bottle of Sam Adams Summer Ale
1 1/4 cups all-purpose flour
1/2 teaspoon House Seasoning, recipe follows
Cod:
1 1/2 pounds cod fillets, skin and bones removed, cut diagonally into 4-inch long, 1-inch-wide strips
2 tablespoons canola oil
1/2 teaspoon salt, for sprinkling after frying, optional
1 lemon, cut into wedges
House Seasoning:
1 cup salt
1/4 cup garlic powder

Steps:

  • For the fries: Preheat the oven to 400 degrees F. Place the potatoes in a medium bowl. Whisk together the canola oil, paprika, salt, pepper, corn starch and orange zest and toss with the potatoes to evenly coat. Place the potatoes in a single layer on a parchment-lined baking sheet and roast until the potatoes are tender and starting to brown, 40 to 45 minutes. Turn the oven up to 450 degrees F and continue roasting until the potatoes get crispy around the edges, 5 minutes longer. Reduce the oven temperature to 200 degrees F and hold the potatoes in the oven to keep warm while cooking the fish. For the beer batter: Pour the beer into a large bowl. Sift the flour over, whisking in gently until just combined. Pat the fish dry, sprinkle on both sides with the House Seasoning and coat the fish in the beer batter. For the cod: Heat the oil in a large nonstick skillet until very, very hot. Remove the fish from the batter using tongs and allow the excess batter to drip off. Place into the hot oil and fry in batches until deep golden and cooked through, turning once, about 2 minutes per side. Transfer to a paper towel-lined baking sheet and keep warm in the oven. While the fish is still hot, sprinkle with the salt, if using, and drizzle with fresh lemon juice. Mix together the salt, garlic powder and pepper until well combined.

VEGETABLES IN BEER BATTER



Vegetables in Beer Batter image

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

1 1/4 cups beer
1 1/3 cups sifted all-purpose flour
2 tablespoons parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon salt
1 dash garlic powder
1 tablespoon olive oil
2 beaten egg yolks
2 stiff beaten egg whites

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

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