Best 5 Vegetables In Beer Batter Recipes

If you are looking for a delicious and easy way to enjoy vegetables, then cooking them in beer batter is a great option. This method of cooking creates a crispy, golden-brown coating that seals in the vegetables' natural flavors and nutrients. Not only is it a tasty and healthy way to eat your vegetables, but it is also a fun and creative way to get the whole family involved in the cooking process. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that everyone will enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

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.

VEGETABLES IN BEER BATTER

Vegetables in Beer Batter image

Make and share this Vegetables in Beer Batter recipe from Food.com.

Provided by andypandy

Categories Vegetable

Time 54m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups beer
1 1/3 cups sifted all-purpose flour
2 tablespoons parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon salt
1 dash garlic powder
1 tablespoon olive oil
2 beaten egg yolks
2 stiff beaten egg whites

Steps:

Let beer stand 45 minutes or until flat at room temp.
Combine sifted flour, cheese, parsley, salt, and garlic powder.
Stir in olive oil, beer, egg yolks,and blend until smooth.
Fold in stiffly beaten egg whites.
Dip vegetables into batter.
Fry in deep fat 375 degrees F.
a few at a time, until golden 2- 5 minutes.
Drain on absorbent paper.
Sprinkle with a little salt and serve.
Makes three cups batter.
Vegetables: zucchini, eggplant, cauliflower, red peppers, mushrooms, mozzarella cheese cubes, etc.

Nutrition Facts : Calories 86.1, Fat 2.2, SaturatedFat 0.6, Cholesterol 32.2, Sodium 218.4, Carbohydrate 11.7, Fiber 0.4, Sugar 0.1, Protein 2.9

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 BATTER FOR FISH

Beer Batter for Fish image

Basic beer batter, good for almost any white fleshed fish.

Provided by Wilma Scott

Categories Seafood Fish

Time 15m

Yield 6

Number Of Ingredients 12

Ingredients

3 eggs
¾ cup beer
1 ½ cups milk
4 cups pastry flour
1 tablespoon baking powder
½ teaspoon baking soda
2 tablespoons cornstarch
salt to taste
ground black pepper to taste
.063 teaspoon garlic powder
1 ½ pounds cod fillets
2 quarts vegetable oil for frying

Steps:

In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.

Nutrition Facts : Calories 772.1 calories, Carbohydrate 74.8 g, Cholesterol 142.2 mg, Fat 41.5 g, Fiber 10.9 g, Protein 28.9 g, SaturatedFat 6.7 g, Sodium 491.7 mg, Sugar 3.7 g

BEST BEER BATTER

Best Beer Batter image

This can't-miss batter is perfect for coating vegetables, shrimp, fish, and much more.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Yield Makes 2 1/2 cups batter

Number Of Ingredients 7

Ingredients

2 large eggs
1 bottle light- or medium-bodied lager (12 ounces), cold
2 1/2 cups all-purpose flour (spooned and leveled)
Coarse salt
5 cups vegetable oil
2 1/2 to 3 pounds shrimp, firm fish fillets (such as cod), or desired vegetables (such as onions or pepperoncini), cut into pieces if necessary
2 cups buttermilk (if using onions)

Steps:

In a medium bowl, whisk eggs until smooth, then whisk in beer. Add 1 1/2 cups flour and 1 1/2 teaspoons salt and whisk until combined. Place 1 cup flour in a shallow bowl. Place a wire rack on top of a rimmed baking sheet; set near stove.
In a wide 6-quart pot fitted with a deep-fat or candy thermometer, heat oil to 375 degrees over medium. (The oil should bubble rapidly when a pinch of flour is added.) Working in small batches, lightly coat food in flour, then dip in batter, gently shaking off excess. Fry, turning halfway through, until browned and crisp, about 5 minutes per batch (adjust heat to maintain 375 degrees). With a slotted spoon, transfer food to rack to drain and discard any browned bits of batter. Season immediately with salt. Keep warm in a 200-degree oven.

Tips:

Use a light beer for the batter, as it will result in a crispy and light coating.
Make sure the batter is cold before dipping the vegetables. This will help the batter adhere to the vegetables and prevent it from becoming too thick.
Do not overcrowd the pan when frying the vegetables. This will cause the oil temperature to drop and the vegetables will not cook evenly.
Fry the vegetables in batches, if necessary, to prevent overcrowding.
Use a slotted spoon to remove the vegetables from the oil. This will help drain the excess oil.
Place the fried vegetables on a paper towel-lined plate to absorb any excess oil.
Serve the vegetables immediately with your favorite dipping sauce.

Conclusion:

Vegetables in beer batter are a delicious and easy-to-make appetizer or side dish. They are perfect for parties or potlucks. With the right ingredients and techniques, you can make crispy and flavorful vegetables in beer batter that will be a hit with everyone.