Beer-battered Fresh Veggies N Chicken |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A real winner from Chef Paul at the Chef's Pencil. Gosh this is delicious. Just delete the chicken and add more veggies for vegetarian. Ingredients:
ingredients |
for the veggies |
4 lemon slices, very thinly cut and seeded |
3 ea. fresh basil leaves, large |
1 ea. baby carrot, quartered |
carrot greens, rinsed and dried |
2 oz chicken breast, cut into thin strips (optional but great) |
squash flowers |
1/2 ea. yellow squash, cut into strips |
1/4 ea. sweet red pepper, cut into thin strips |
seasoned cornstarch for dusting |
batter for coating |
oil for frying ( 1/2 vegetable oil, 1/2 ev olive oil) |
for the batter |
1/2 c flour |
1/2 c cornstarch |
1 tspbaking powder |
1 tsp sugar |
salt & pepper to taste |
garlic powder to taste |
2/3 c cold beer, or as needed |
oil for deep frying |
Directions:
1. Instuctions
2. Get everything together before you start cooking the batch
3. The only exception to this would be to test-fry one piece of squash, since it cooks quickly and you can test the flavor and consistency of your batter
4. Once you are happy with the batter, start with the lemons, since they are bombproof
5. Dust the lemon slices in the cornstarch and fry until crispy. There is a very fine line between ‘dark’ lemon flesh and very bitter lemon flesh, so watch carefully.
6. When you put the lemon slices on a paper towel to dry, and while they are still hot, sprinkle with sugar and set aside
7. With everything else except the basil leaves and carrot tops, dredge in the cornstarch, dip in the batter, and fry until lightly cooked
8. Set aside on paper towels until everything is complete
9. For the basil leaves, just carefully swing one side of the leaf through your beery tempura and fry for 30 seconds, or until batter is cooked
10. For the carrot greens, drop in the fryer and cook until crispy. Remove, salt and use for an edible garnish
11. For the Batter
12. Combine your dry ingredients and add the egg
13. When egg is thoroughly mixed in, add the beer until you have a runny tempura-consistency batter
14. Set aside until ready to use
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