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You are here: Home / Paleo / BEER BATTER RECIPE perfect to fry vegetables and seafood!

BEER BATTER RECIPE perfect to fry vegetables and seafood!

08/09/2017 by Filippo Trapella 6 Comments

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.

BEER BATTER RECIPE perfect to fry vegetables and seafood!

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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

BEER BATTER RECIPE perfect to fry vegetables and seafood!

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.

BEER BATTER RECIPE perfect to fry vegetables and seafood!

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!

BEER BATTER RECIPE perfect to fry vegetables and seafood!

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 🙂

BEER BATTER RECIPE perfect to fry vegetables and seafood!

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5.0 from 3 reviews
BEER BATTER RECIPE perfect to fry vegetables and seafood!
 
Print
Prep time
5 mins
Total time
5 mins
 

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.
Author: Filippo Trapella - philosokitchen.com
Recipe type: Batter
Cuisine: International
Ingredients
  • 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
Instructions
  1. 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.
  2. 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!
  3. 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.
3.5.3226

BEER BATTER RECIPE perfect to fry vegetables and seafood!

Filed Under: My Authentic Italian Recipes, Paleo, Recipes, Vegan, Vegetarian Tagged With: batter, beer, fish, fried, fry, frying, italian, mixture, pastella, seafood, vegan, vegetables

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Comments

  1. patrizia says

    08/22/2017 at 6:20 am

    a fry mixture that works!!!

    Reply
    • Filippo Trapella says

      08/22/2017 at 6:23 am

      thanks Patrizia

      Reply
  2. Pamela Barrale says

    04/06/2019 at 5:23 am

    Do you flour the veggies before dipping into batter ?

    Reply
    • Filippo Trapella says

      04/06/2019 at 8:10 am

      Hi Pamela,
      Personally I don’t. The batter is thick enough to adhere perfectly to the vegetables.

      Happy cooking 🙂

      F.

      Reply
  3. Nancy Jipp says

    06/05/2020 at 8:25 pm

    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.

    Reply
    • Filippo Trapella says

      06/06/2020 at 6:11 am

      Thank you Nancy!

      Happy cooking 🙂
      F.

      Reply

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