Vegan Beer Batter Food

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

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

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 BATTER FOR FISH OR VEGGIES

Beer Batter For Fish or Veggies image

This excellent batter recipe comes from our Denver Fire Dept.'s "Favorites" cookbook. Been using it for years, and it's a "fail-safe", yummie recipe.

Provided by Laudee

Categories Vegetable

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup flour
1 egg, beaten
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon granulated sugar
1 tablespoon oil
1 1/2 teaspoons baking powder
beer

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.

VEGAN BEER BATTER

VEGAN BEER BATTER image

Categories Hominy/Cornmeal/Masa

Yield serving

Number Of Ingredients 20

Ingredients

FROM VEGAN DINNERS BLOG:
vegandinners.blogspot.com
1 part cornmeal
2 parts flour
dark beer
water
salt
pepper
chili powder
cayenne
paprika
garlic powder
beer
water
FROM VEGGIEVOX.COM:
flour
paprika
salt
pepper
beer

Steps:

Mix dry ingredients together Add beer (and water if desired) into the breading mixture, and stir well. The mixture should be around the consistency of pancake batter.

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