Beer Battered Veggies By Eddie Food

BEER BATTERED VEGETABLES

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 FISH AND CHIPS

Steps:

• Set a colander in a large bowl of ice water. Slice the potatoes lengthwise 1/4 inch thick, then stack the slices and cut into 1/4-inch-thick sticks, adding them to the ice water as you work. Refrigerate 30 minutes or up to 1 hour. Lift the colander out of the ice water, rinse the potatoes well and pat very dry.
• Preheat the oven to 350 degrees F. Heat 4 inches vegetable oil in a large Dutch oven until a deep-fry thermometer registers 280 degrees F. Add half of the potatoes; fry until tender but still colorless, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining potatoes. Increase the oil temperature to 365 degrees F.
• Whisk 3/4 cup all-purpose flour, the rice flour, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the beer until mostly smooth. Let sit 5 minutes to thicken.
• Set a wire rack on a rimmed baking sheet. Season the fish with salt. Working in two batches, dredge the fish in the remaining 1/2 cup all-purpose flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, about 4 minutes. Transfer to the rack; sprinkle with salt. Keep warm in the oven.
• Increase the oil temperature to 380 degrees F. Working in two batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Drain on a paper towel-lined plate and season with salt. Serve the fish and chips with malt vinegar and lemon wedges.

BEER BATTERED FRIED VEGETABLES

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.

BEER BATTERED FRIED VEGETABLES

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,

BEER BATTER FRIED VEGGIES N' THINGS

Steps:

• In deep fryer preheat oil to 375 degrees.
• Meanwhile, Mix soup mix,flour,baking powder,eggs,beer,and mustard until smooth and well blended.
• Let Batter rest for 10-15 minutes.
• Dip veggies or chilled mozzerella cheese carefully drop into hot oil.
• Fry turning once until golden brown.
• Drain on paper towel.
• Serve warm.

BEER BATTER FOR DEEP FRIED VEGGIES 'N' THINGS

Steps:

• In a deep fryer, add oil as per directions for your deep fryer and heat to 375°F.
• In a large mixing bowl, add onion soup mix, flour, baking powder, eggs and mustard and whisk until smooth and well blended.
• Add beer and mix with a spoon to blend.
• Let batter rest for about 10 minutes before using.
• Prepare vegetables, rinse and pat dry with paper towels.
• Dip veggies into batter, drop into hot oil in batches and deep fry until golden brown, turning at least once.
• When done, remove and place on paper towelling to absorb excess oil.
• Serve hot with your favorite dipping sauce or Uncle Bill's Garden Dip.

VEGETABLES IN BEER BATTER

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.

BEER BATTER FOR FISH OR VEGGIES

Steps:

• Mix all ingredients, except beer, in medium size bowl.
• Gradually add enough beer, starting with about a 1/2 a cup, to make batter consistency of thickened pancake batter.
• Mix til smooth.
• Dip fish (fillets, shrimp, etc.), veggies (zucchini, mushrooms, etc.) in batter, gently place into moderately hot oil (use either an electric skillet or Fry Daddy) approximately, 375 degrees, fry until puffy and golden brown, about 3 minutes, each side.
• Remove and drain on paper towel.