Best Beer Battered Vegetables Recipes

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,

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.

BEER BATTERED FRIED VEGETABLES

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.