Beer battered veggies. I never made them before. I usually use tempura, Panko, or Italian seasoned breadcrumbs when deep frying veggies. Reason being that beer batter is thicker and ends up mushy if not done right. Add more flour if you find that the veggies are releasing too much water into the batter. And leave the batter lumpy. The lumpy flour bits will add the crunchiness it needs. I also found that the more watery the veggies are (especially mushrooms – they are sponges) the faster they get mushy if you don’t eat them fast. So it’s best to serve them immediately after frying. The zucchini weren’t that bad though, and held up their crunchiness longer than the mushrooms did after they cooled down. Try this also with shrimp, scallops, onion rings, broccoli or cauliflower.
Another tip is if you’re washing your veggies before dipping into the batter (as you should) make sure they are patted dry with paper towels beforehand. The batter will stick to it more and you will have less splattering oil.
Beer Battered Vegetables
- 1 cup all-purpose flour
- 1 Tbsp. parmesan cheese
- 1/2 tsp. salt
- 2 tsp. olive oil
- 1 egg yolk
- 1/2 cup beer
- 1 egg white, beaten to form white peaks
- 1 medium zucchini, sliced
- 1 pint white button mushrooms
1) In a mixing bowl, combine flour, Parmesan cheese and salt. Stir in olive oil, egg yolk, and beer. Batter should be lumpy. Fold in the beaten egg white. Dip vegetables in the batter. Fry in deep hot fat, about 375° (shift between medium – medium high heat), a few at a time, for about 3 to 5 minutes or until golden brown. Drain on paper towels and serve immediately (with Ranch dressing if preferred).
*If batter is too watery from the veggies, add more flour.
**The mushrooms will release lots of water when frying, so be careful with splattering oil.