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    BEER BATTER RECIPE perfect to fry vegetables and seafood!

    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!

    If you like this recipe, please click here, leave a comment and vote 5 stars!
    This simple action helps the growth of this blog and make me very happy 🙂

    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
    • ½ tsp table salt

    SPICES

    • 1 tbsp turmeric powder
    • 1 tsp paprika
    • ⅓ 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 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.

    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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    HOMEMADE LIMONCELLO ITALIAN RECIPE - ready in 3 days!

    HOMEMADE LIMONCELLO ITALIAN RECIPE - ready in 3 days!

    PRINTABLE VERSION

    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
    • ½ tsp table salt
    • SPICES
    • 1 tbsp turmeric powder
    • 1 tsp paprika
    • ⅓ 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!

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    Reader Interactions

    Comments

    1. patrizia says

      August 22, 2017 at 6:20 am

      a fry mixture that works!!!

      Reply
      • Filippo Trapella says

        August 22, 2017 at 6:23 am

        thanks Patrizia

        Reply
    2. Pamela Barrale says

      April 06, 2019 at 5:23 am

      Do you flour the veggies before dipping into batter ?

      Reply
      • Filippo Trapella says

        April 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

      June 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

        June 06, 2020 at 6:11 am

        Thank you Nancy!

        Happy cooking 🙂
        F.

        Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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