BEER-BATTERED FRIES
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Fill a small Dutch oven with 3 to 4 inches of oil and heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F. Line a large plate or baking sheet with paper towels.
- In a medium bowl, whisk together the flour, cornstarch, paprika, baking powder, garlic powder, onion powder, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 cup of the beer and stir until smooth, adding more beer a tablespoon at a time if necessary until the batter is the consistency of heavy cream. Set aside.
- Using kitchen towels, dry the potatoes thoroughly. Working in batches, slide the potatoes into the oil, being careful not to crowd the pan, and cook until lightly golden, about 5 minutes. Use a slotted spoon or skimmer to remove to the towel-lined plate and sprinkle with a few pinches of salt.
- Raise the oil temperature to 350 degrees F. Dip the partially cooked fries a few at a time in the batter to coat. Using a fork, slide the coated potatoes 1 at a time into the oil, about 6 or 8 in a batch so as not to overcrowd the pan. Use a metal skimmer or tongs to keep them separate, as they tend to cling together. Cook until deep golden brown, 2 to 3 minutes. Remove to fresh paper towels to drain. Serve immediately.
QUICK PAN-FRIED KALE
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Thoroughly rinse the kale in cold water, soaking it in the water if it seems gritty or sandy. Tear the leaves into chunks and discard the stems.
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and quickly stir it around to avoid burning. Throw in the kale and use tongs to move it around the skillet. Sprinkle in plenty of salt and pepper and the red pepper flakes. Continue cooking until the kale is slightly wilted but still a little crisp, about 2 minutes. Drizzle over some sesame oil and toss.
- Transfer the kale to a plate and serve it to anyone who has a hankering for a huge dose of beta-carotene and vitamin K!
FRIED KALE
Cooking this vegetable well seems so simple, but it requires care and attention to bring it just to the right point. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Kid-Friendly Recipes
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium heat. Add the olive oil and garlic and stir constantly for 30 seconds. Little by little add the kale, increasing the heat to high. The kale will collapse as it hits the heat. Stir in the salt. When all the kale is in the pan, cover and cook, stirring occasionally, for 10 minutes, or until the leaves are tender but still dark green and slightly firm. Serve hot.
BEER BATTERED FRIED VEGETABLES
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
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 FISH MADE GREAT
Steps:
- Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
- Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
- Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g
BEER BATTER-FRIED KALE
Steps:
- In a blender blend the beer, the flour, the table salt, and the pepper for 20 seconds, or until the batter is smooth, transfer the batter to a bowl, and let it stand, covered, for 1 hour.
- In a large deep skillet heat 1 inch of the oil until it registers 360°F. on a deep-fat thermometer. Dip each leaf into the batter, coating it thoroughly and knocking off the excess batter on the side of the bowl, and fry it in the oil for 30 seconds on each side, or until it is golden. Transfer the kale as it is fried to paper towels to drain and sprinkle it lightly with the coarse salt. Serve the kale with the lemon wedges.
BEER BATTER DEEP FRIED GREEN BEANS AND/OR OKRA
Using Rice Bran oil makes a very light deep fry. RB Oil has a high smoke temperature and can be reused up to 10 times. It is also loaded with nutrition compared to other fry oils. (It's considered a nutraceutical. I discovered it via Google.) Prep and Cooking time will vary. I have a small electric deep fryer so it took awhile to cook all the batches. I only added 6 string beans at a time. Same with the Okra. Otherwise, the vegetables will drift and stick together.
Provided by Catpaladin
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat Rice Bran oil or other high temperature oil to 375 degrees F.
- Whisk the beer, flour, salt and pepper until smooth.
- Let mixture sit for a little bit (can be made ahead).
- Trim green bean ends and/or caps off okra (If using okra use only smaller young pods).
- Dip green beans and/or okra into the batter to coat, letting excess drip off. (I use a strainer).
- Fry in the oil in batches, until they are golden and crisp.
- Remove from oil with a strainer to a paper towel lined plate or cookie sheet.
- Sprinkle with salt and pepper. I use fresh ground pepper and fresh ground coarse salt.
- After finding I had extra batter left over, I added cinnamon and raw cane sugar to the batter and split some regular eating bananas -- battered them up and fried them too. Added drizzle of honey and scoop of vanilla ice cream -- and Viola! Tasty dessert with no hint of the aforementioned green beans nor okra.
Nutrition Facts : Calories 175.2, Fat 0.5, SaturatedFat 0.1, Sodium 591.3, Carbohydrate 34.2, Fiber 4.8, Sugar 1.7, Protein 5.6
BEER BATTER FRIED OKRA
This goes GREAT with grilled cat fish and any leftovers make a fine cold midnight snack! If you're not familiar with okra, the larger pods can get really tough and stringy, so think SMALL!!
Provided by Chief Jack
Categories Vegetable
Time 19m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the corn meal, 1/2 Cup of the flour, the hot sauce, the salt and pepper in a large bowl.
- Slowly mix enough beer into the bowl to make a batter a little thinner than pancake batter.
- Feel free to drink any leftover!
- Put the remaining flour into a plastic bag and set aside.
- Rinse the okra and dry it well.
- Slice the caps off and discard.
- Cut the pods into 1/2 inch rounds.
- Add the okra to the bag of flour and shake to coat well.
- Remove toe okra from the flour and shake off any excess.
- Heat the frying oil.
- Add the okra to the batter in small batches and coat well.
- Remove the okra, drain slightly and fry until golden.
- Drain and enjoy!
Nutrition Facts : Calories 286, Fat 1.4, SaturatedFat 0.2, Sodium 797.6, Carbohydrate 55.8, Fiber 6.5, Sugar 1.4, Protein 8.3
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