Best 2 Beer Batter Tempura Recipes

Are you craving crispy, golden-brown tempura that's bursting with flavor? Look no further than beer batter tempura! This delectable dish combines the lightness of tempura with the rich, malty notes of beer, creating a symphony of flavors and textures that will tantalize your taste buds. Whether you're a seasoned cook or just starting your culinary adventure, this article will guide you through the process of creating the perfect beer batter tempura, ensuring a delicious and satisfying meal that will impress family and friends alike.

Let's cook with our recipes!

BEER BATTER FOR TEMPURA

Beer Batter for Tempura image

I remember my dad making this for fried fresh Atlantic shrimp that we all went and caught ourselves! Wonderful for all types of tempura cooking. REMEMBER to add beer a little at a time (it won't take a whole beer!) and you must chill to let set. DO NOT POUR ALL LIQUID IN AT ONCE!! A LITTLE AT A TIME. AND ALLOW CHILL TIME TO "SET" BATTER.

Provided by Shawn C

Categories < 15 Mins

Time 9m

Yield 1 cup roughly

Number Of Ingredients 5

Ingredients

1/2 cup flour
1/2 cup cornstarch
2 teaspoons baking powder
1/4 teaspoon salt
1 beer (about 6oz)

Steps:

Mix dry ingredients in bowl.
Add beer a little at a time until desired thickness (about the thickness of pancake batter).
Add any spice you would like at this point (hot sauce or Cajun season or lemon juice, garlic powder or crushed).
Place what you are frying on a cookie sheet (at least 1/4-inch deep) lined with wax paper.
Pour mixture over food and chill for one hour.
Remove when ready to fry and drop one at a time in hot oil until golden brown.

Nutrition Facts : Calories 476, Fat 0.6, SaturatedFat 0.1, Sodium 1314.5, Carbohydrate 108.3, Fiber 2.3, Sugar 0.2, Protein 6.6

BEER-BATTER TEMPURA

Beer-Batter Tempura image

Categories Shellfish Vegetable Appetizer Fry Winter Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 10

Ingredients

3/4 cup beer (not dark)
3/4 cup cake flour (not self-rising)
3/4 teaspoon salt
6 large shrimp, shelled and, if desired, deveined
1 small sweet potato
vegetable oil for deep-drying
1 small red bell pepper, cut into 1/4-inch-thick rings
6 asparagus spears, trimmed
:
Accompaniment: soy sauce for dipping, if desired

Steps:

In a bowl whisk beer into flour until smooth and stir in salt. Make several shallow cuts across inside curve of each shrimp and press shrimp gently (to help prevent curling during cooking). Peel sweet potato and cut crosswise into 1/4-inch-thick slices.
In a 3-quart saucepan heat 2 inches oil to 375°F. Working in batches of 3 or 4 pieces, dredge shrimp, sweet potato slices, bell pepper rings, and asparagus spears in batter to coat completely, letting excess drip off, and fry, turning, until golden, about 3 minutes. Transfer tempura as fried to brown paper with tongs to drain and season with salt.
Serve tempura with soy sauce.

Tips:

Use cold beer. Cold beer helps the batter stay light and crispy.
Don't overmix the batter. Overmixing will make the batter tough.
Use a variety of vegetables. Tempura is a great way to use up leftover vegetables.
Don't overcrowd the pot. Overcrowding will cause the tempura to stick together and become soggy.
Drain the tempura on paper towels. This will help remove excess oil.
Serve the tempura with dipping sauce. Tempura is traditionally served with a dipping sauce made from soy sauce, rice vinegar, and mirin.

Conclusion:

Tempura is an easy and delicious way to enjoy vegetables. It's a perfect appetizer or snack, and it can also be served as a main course. With a little practice, you'll be able to make tempura like a pro. So next time you're looking for a new way to cook vegetables, give tempura a try.