Vegetables In Beer Batter Recipes

BEER BATTERED VEGETABLES

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

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.

BEER BATTERED FRIED VEGETABLES

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,