Ingredients for Basic Beer Batter
- 2 cups all-purpose flour
- Cornstarch
- Cayenne Pepper
- Garlic Salt
- 1 cup ice-cold beer
- Eggs
- Vegetable oil for deep frying (approx. 1 inch depth)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Basic Beer Batter
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Gradually whisk in 1 cup ice-cold beer (lager or pilsner recommended), ensuring no lumps remain. The batter should be slightly thick but pourable.
- Cover the bowl and refrigerate for at least 1 hour (or up to 4 hours) to allow the gluten to relax, resulting in a lighter, crispier batter.
- Heat about 1 inch of oil in a large, heavy-bottomed pot or deep fryer to 375°F (190°C).
- Dip your chosen food into the batter, ensuring it's fully coated. Gently shake off any excess.
- Carefully place the battered food into the hot oil, working in batches to avoid overcrowding. Fry until golden brown and cooked through, about 2-5 minutes depending on the food's thickness and size.
- Remove the fried food from the oil and place it on a wire rack to drain excess oil.
- Serve immediately and enjoy your perfectly crispy creation!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
4g
Carbs
5g
