Ingredients for Beer Batter For Deep Fried Veggies N Things
- Extra Virgin Olive Oil for deep frying (amount as needed)
- Onion Soup Mix
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 egg, separated
- Dijon Mustard
- 1 (12 ounce) can or bottle cold beer
- Broccoli Florets (as desired for frying)
- Cauliflower Florets (as desired for frying)
- Button Mushrooms (as desired for frying)
- Zucchini (as desired for frying)
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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How to Make Beer Batter For Deep Fried Veggies N Things
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper.
- Gradually whisk in the beer, ensuring no lumps remain. The batter should be smooth and slightly thick.
- Add the egg yolk and whisk until well combined.
- Gently fold in the egg white until just incorporated. Do not overmix.
- Heat the oil in a large, deep pot or deep fryer to 375°F (190°C). Use a thermometer to ensure accurate temperature.
- Dip the vegetables (or other desired items) into the batter, ensuring they are fully coated.
- Carefully place the battered items into the hot oil, avoiding overcrowding. Fry in batches if necessary.
- Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the fried items from the oil and place them on a wire rack to drain excess oil.
- Serve immediately and enjoy! Pair with your favorite dipping sauces.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
7g
Fat
2g
Carbs
5g
