Beer Batter for Deep Fried Veggies 'n' Things |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I developed this recipe in 1982 and published it in my cookbook in 1996. It has been a favorite with many who have tried it. Ingredients:
extra virgin olive oil or canola oil or safflower oil, for deep frying (i use extra virgin, but canola or saflower oil is also okay to use) |
1 tablespoon onion soup mix |
1 cup all-purpose flour |
1 teaspoon baking powder |
2 large eggs |
1 tablespoon dijon mustard or 1 tablespoon prepared mustard |
1/2 cup beer (of your choice) |
8 ounces broccoli florets |
8 ounces cauliflower florets |
8 ounces small button mushrooms |
8 ounces zucchini, sliced into 1/4 inch rounds (do not peel) |
Directions:
1. In a deep fryer, add oil as per directions for your deep fryer and heat to 375°F.
2. In a large mixing bowl, add onion soup mix, flour, baking powder, eggs and mustard and whisk until smooth and well blended.
3. Add beer and mix with a spoon to blend.
4. Let batter rest for about 10 minutes before using.
5. Prepare vegetables, rinse and pat dry with paper towels.
6. Dip veggies into batter, drop into hot oil in batches and deep fry until golden brown, turning at least once.
7. When done, remove and place on paper towelling to absorb excess oil.
8. Serve hot with your favorite dipping sauce or Uncle Bill's Garden Dip.
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