Paleo Classic Beer Batter
Elevate your Paleo-friendly frying game with this Paleo Classic Beer Batter recipe! Designed to deliver a light, crispy coating without compromising your dietary goals, this recipe substitutes traditional beer for sparkling water, creating the perfect Paleo-approved batter for fish, vegetables, poultry, and more. Featuring nutrient-rich cassava flour, arrowroot powder, and a touch of coconut flour for added texture, this batter is easy to prepare and ready in just 10 minutes. Perfectly fried in coconut or avocado oil, each bite is golden, crunchy, and satisfying. Whether you're hosting a dinner party or craving a homemade treat, this guilt-free beer batter alternative is sure to impress. Serve immediately with your favorite Paleo-friendly sauces for a crowd-pleasing appetizer or hearty main dish!
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Recipe Information
Ingredients
- 1 cup Cassava flour
- 0.5 cup Arrowroot powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Sea salt
- 1 large Egg
- 1 cup Sparkling water
- 2 tablespoons Coconut flour
- 2 cups Cooking oil (such as coconut or avocado oil)
Instructions
In a large mixing bowl, combine the cassava flour, arrowroot powder, baking soda, and sea salt. Mix well to ensure even distribution of ingredients.
In a separate bowl, beat the large egg and add the sparkling water. Stir until fully integrated.
Pour the wet ingredients into the dry mixture, stirring continuously until you achieve a smooth, thick batter. The consistency should be similar to pancake batter – if it's too thick, add a bit more sparkling water.
Place the coconut flour into a shallow dish. This will be used to dust the items you intend to coat with batter.
Heat the cooking oil in a deep skillet or pot over medium-high heat. The oil should reach about 350°F (175°C) for optimal frying.
Dip your chosen item (fish, vegetables, poultry, etc.) into the coconut flour, ensuring a light coating.
Next, immerse the item into the batter, making sure it is fully covered.
Carefully place the battered item into the hot oil. Fry until golden brown and crispy, typically about 2-3 minutes for smaller pieces, or until the color is achieved for larger items. Make sure to turn the pieces halfway through to cook evenly.
Remove from oil using a slotted spoon and place on a plate lined with paper towels to drain any excess oil.
Serve immediately for best results with your favorite Paleo-friendly sauce or dip.
Nutrition Facts
Calories |
5074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 484.3 g | 621% | |
| Saturated Fat | 410.1 g | 2051% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2580 mg | 112% | |
| Total Carbohydrate | 216.3 g | 79% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 5.8 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 128 mg | 10% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 510 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
