BEER BATTER RECIPE perfect to fry vegetables and seafood!
Recipe type: Batter
Cuisine: International
Prep time: 
Total time: 

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.
  • 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
  • 1 tbsp turmeric powder
  • 1 tsp paprika
  • 1/3 tbsp white pepper
  • 1 tsp cumin
  • 1 tsp lemon juice
  • a pinch nutmeg
  1. BASIC BEER BATTERSift 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 BATTERDepending 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 BATTERThe 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.
Recipe by philosokitchen at