Best 3 Beer Battered Vegetables Recipes

If you're in search of a delectable and crispy twist to your vegetable dishes, look no further than beer-battered vegetables. This unique cooking method not only adds a golden-brown and crunchy exterior but also infuses the vegetables with a delightful beer flavor. Whether you prefer classic vegetables like broccoli and cauliflower or adventurous options like zucchini and mushrooms, beer batter elevates any veggie into a tantalizing appetizer, side dish, or even a protein-packed main course. With its versatility and ease of preparation, beer-battered vegetables are sure to become a favorite in your kitchen, leaving you and your loved ones craving more.

Here are our top 3 tried and tested recipes!

BEER BATTERED FRIED VEGETABLES

Beer Battered Fried Vegetables image

My family really likes these fried vegetables for a change of pace, especially when it's near fair time. You can use any type of dipping sauce that you enjoy with these vegetables.

Provided by N-STAR

Categories Appetizers and Snacks

Yield 6

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 ½ cups beer
2 eggs
1 cup milk
salt and pepper to taste
2 cups vegetable oil for frying
1 carrot, cut into thick strips
1 onion, sliced into rings
6 fresh mushrooms, stems removed
1 green bell pepper, sliced in rings

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,

Nutrition Facts : Calories 307.9 calories, Carbohydrate 40.4 g, Cholesterol 65.3 mg, Fat 10.3 g, Fiber 2.3 g, Protein 9.1 g, SaturatedFat 2.1 g, Sodium 53.9 mg, Sugar 4.3 g

BEER BATTERED VEGETABLES

Beer Battered Vegetables image

Make and share this Beer Battered Vegetables recipe from Food.com.

Provided by randomBvR

Categories Vegetable

Time 25m

Yield 10 pieces, 2 serving(s)

Number Of Ingredients 11

Ingredients

1 bunch asparagus
2 zucchini
2 eggs
3/4 cup pale ale or 3/4 cup lager beer
3/4 cup flour
3/4 cup cornmeal
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
buttermilk
vegetable oil

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

Beer Battered Fried Vegetables image

Here's a great batter for a medley of veggies. There are many great dipping sauces out there to compliment them. Think up your own special veggies to......Batter Up! Note* Never place mushrooms in water, or rinse them off. The mushrooms will absorb the water, and will not cook well. Merely take a vegetable brush and brush any dirt off.

Provided by FLUFFSTER

Categories < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 1/2 cups beer
2 eggs
1 cup milk
salt and pepper
2 cups vegetable oil (for frying)
1 carrot, cut into thick strips
1 onion, sliced into rings
6 fresh mushrooms, stems removed
1 yellow bell peppers or 1 orange bell pepper, sliced into rings

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.

Nutrition Facts : Calories 889.9, Fat 76.3, SaturatedFat 10.9, Cholesterol 76.2, Sodium 55.5, Carbohydrate 40.3, Fiber 2.2, Sugar 2.3, Protein 9

Tips:

Choose fresh, crisp vegetables for best results.
Cut vegetables into uniform pieces so they cook evenly.
Use a light touch when coating vegetables in batter. Too much batter will make them soggy.
Heat oil to 350°F (175°C) before frying vegetables. This will help them cook quickly and evenly.
Fry vegetables in small batches so they don't overcrowd the pan and cook evenly.
Drain vegetables on paper towels to remove excess oil.
Season vegetables with salt, pepper, and other desired spices.
Serve vegetables immediately with your favorite dipping sauce.

Conclusion:

Beer-battered vegetables are a delicious and easy-to-make appetizer or side dish. They are perfect for parties or potlucks. With a few simple ingredients and a little bit of time, you can create a crispy, flavorful dish that everyone will enjoy. So next time you're looking for a new way to enjoy your vegetables, give beer-battered vegetables a try.