Beer batter is a simple mix to fry vegetables and seafood. It does not require any eggs or dairy products: vegan and tasty! This mixture will make your deep-fried recipes light and crispy. The beer batter basic recipe needs just flour, beer, olive oil, and salt; but, depending on the recipe, I love adding some spices like turmeric, cumin, or paprika.
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BASIC BEER BATTER
- 1 cup (120 g) all purpose flour
- 8.5 oz (250 ml) 1 cup+1 tbsp lager beer
- 1 tbsp extra-virgin olive oil
- 1/2 tsp table salt
SPICES
- 1 tbsp turmeric powder
- 1 tsp paprika
- 1/3 tbsp white pepper
- 1 tsp cumin
- 1 tsp lemon juice
- a pinch nutmeg
BASIC BEER BATTER
Sift the flour with a mesh strainer, then pour the flour into a bowl. After that, pour the chilled beer a little at a time stirring with a spatula until obtaining a smooth batter, dense like regular yogurt. Now, incorporate 1 tbsp of olive oil and 1/2 tsp of table salt. Finally, wrap with plastic and store in the fridge 30 minutes before using. The beer batter is ready, but I you like something more spicy, read the next step.
SPICY BEER BATTER
Depending on the recipes, I like to add some spices in the beer batter. Lemon juice is perfect for fish and seafood, whereas the other spices are great to add a touch of exotic, I indicate the spices I frequently use. You can mix them, or use just some, or add someone else you like: your creativity is the limit!
FRYING WITH THE BEER BATTER
The beer batter fits good for any kind of oil, but I suggest you sesame oil, or sunflowers oil, or extra-virgin olive oil. Before frying, check the mixture density. Dip a piece of what you decided to fry into the batter: if the mix covers the ingredient with a thin and consistent film, flow it into the oil heated to 355° F (180° C). Otherwise, add flour or beer to fix the density. It’s critical use the batter as cold as possible to take advantage of the thermal shock. Fry until golden, then place on a plate lined with paper towels with the help of a slotted spoon. Serve as soon as possible.
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂
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Beer batter is a simple mix to fry vegetables and seafood. It does not require any eggs or dairy products: vegan and tasty! This mixture will make your deep-fried recipes light and crispy. The beer batter basic recipe needs just flour, beer, olive oil, and salt; but, depending on the recipe, I love adding some spices like turmeric, cumin, or paprika.
- BASIC BEER BATTER
- 1 cup (120 g) all purpose flour
- 8.5 oz (250 ml) 1 cup+1 tbsp lager beer
- 1 tbsp extra-virgin olive oil
- 1/2 tsp table salt
- SPICES
- 1 tbsp turmeric powder
- 1 tsp paprika
- 1/3 tbsp white pepper
- 1 tsp cumin
- 1 tsp lemon juice
- a pinch nutmeg
- BASIC BEER BATTER
Sift the flour with a mesh strainer, then pour the flour into a bowl. After that, pour the chilled beer a little at a time stirring with a spatula until obtaining a smooth batter, dense like regular yogurt. Now, incorporate 1 tbsp of olive oil and ½ tsp of table salt. Finally, wrap with plastic and store in the fridge 30 minutes before using. The beer batter is ready, but I you like something more spicy, read the next step. - SPICY BEER BATTER
Depending on the recipes, I like to add some spices in the beer batter. Lemon juice is perfect for fish and seafood, whereas the other spices are great to add a touch of exotic, I indicate the spices I frequently use. You can mix them, or use just some, or add someone else you like: your creativity is the limit! - FRYING WITH THE BEER BATTER
The beer batter fits good for any kind of oil, but I suggest you sesame oil, or sunflowers oil, or extra-virgin olive oil. Before frying, check the mixture density. Dip a piece of what you decided to fry into the batter: if the mix covers the ingredient with a thin and consistent film, flow it into the oil heated to 355° F (180° C). Otherwise, add flour or beer to fix the density. It's critical use the batter as cold as possible to take advantage of the thermal shock. Fry until golden, then place on a plate lined with paper towels with the help of a slotted spoon. Serve as soon as possible.
a fry mixture that works!!!
thanks Patrizia
Do you flour the veggies before dipping into batter ?
Hi Pamela,
Personally I don’t. The batter is thick enough to adhere perfectly to the vegetables.
Happy cooking 🙂
F.
awesome suggestions/comments. We love to fry fish and love to throw in veggies to the fryer (perhaps not healthier–just makes us feel better)….this was awesome. Loved the addition of EVOO which most recipes don’t have.
Thank you Nancy!
Happy cooking 🙂
F.