Beer batter can be used to fry seafood and vegetables. This vegan recipe is delicious and does not contain any dairy or eggs. The mixture will make deep-fried foods light and crispy. This basic beer batter recipe only requires flour, beer, and olive oil. However, depending on your recipe, you can add spices such as turmeric, cumin, or paprika.
BATTER BASIC BABY BROWN BEER
- 1 cup of all-purpose flour
- 8.5oz (250ml) 1 cup+1tbsplager beers
- 1 tbsp extra-virgin olive oil
- Table salt, 1/2 tsp
Spices
- One tbsp turmeric Powder
- One tsp paprika
- 1/3 tbsp white pepper
- One tsp cumin
- One tsp lemon juice
- a pinch nutmeg
BASIC BATTER
Pour the flour into a bowl after sifting it with a mesh strainer. Pour the chilled beer little by little, stirring with a spoon until you get a smooth batter. Dense like regular yogurt. Add 1 tbsp olive oil and 1/2 teaspoon of table salt. Wrap the batter in plastic wrap and place it in the refrigerator for 30 minutes. If you want something spicy, continue to the next step.
SPICY BATTER
Depending on the recipe, I add spices to the beer batter. The lemon juice goes well with fish and seafood. Other herbs can be used to add an exotic touch. I have listed the herbs that I use most often. Use them all, mix some or just a few, or add another sauce. Your creativity is your limit!
Fry with the Beer Batter
You can use any oil for the beer batter, but I recommend using sesame, sunflower, or extra virgin olive oil. Check the density of the batter before frying. If the mixture covers the item with a thin, consistent film, then you can pour it into oil heated to 355deg F. Use the batter as soon as possible in order to benefit from the thermal shock. Fry the batter until it turns golden. Then, place it on a paper towel-lined plate. Serve immediately.
Ingredients
- BATTER BASIC BATTER
- 1 cup of all-purpose flour
- 8.5oz (250ml) 1 cup+1tbsplager beers
- 1 tbsp extra-virgin olive oil
- Table salt, 1/2 tsp
- Spices
- One tablespoon of turmeric powder
- One tsp paprika
- White pepper, 1/3 tbsp
- 1 tsp Cumin
- One teaspoon Lemon Juice
- a pinch nutmeg
Instructions
- BASIC BATTERSift flour through a mesh strainer and pour into a bowl. Pour the beer into a bowl, stirring constantly with a spatula, a little bit at a time. Add 1 tbsp olive oil and half a tsp table salt. Wrap the batter in plastic and place it in the refrigerator 30 minutes before use. If you want something spicier than the beer batter, continue reading.
- SPICY BATTER
- Depending on the recipe, I add spices to the beer batter. The lemon juice goes well with fish and seafood. Other herbs can be used to add an exotic touch. I have listed the herbs that I use most often. Mix them or add just a few; your creativity is limitless!
- Fry with the Beer Batter
- You can use any oil you like, but I recommend sesame, sunflowers, or extra virgin olive oil. Check the density of the batter before frying. Dip the item you want to fry in the batter. If the mixture is covered with a thin, consistent film, pour the mixture into oil heated to 355deg F. If the batter is too thick, you can add beer or flour to adjust it. Use the batter as soon as possible in order to benefit from the thermal shock. Use a slotted teaspoon to fry until golden and then transfer onto a paper towel-lined plate. Serve as quickly as possible.