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
- 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
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.
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
- 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
- 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.