Vegetables in Beer Batter
Crispy, golden, and irresistibly delicious, these Vegetables in Beer Batter are the perfect appetizer or snack for any occasion! Featuring a light, airy batter made with cold beer, all-purpose flour, and a hint of garlic and black pepper, this recipe transforms an assortment of fresh vegetables—zucchini, broccoli, cauliflower, and more—into bite-sized morsels of indulgence. Deep-fried to perfection, each piece boasts a satisfyingly crunchy exterior that contrasts beautifully with the tender vegetables inside. Quick and easy to prepare, with just 20 minutes of prep time and 15 minutes of cooking, this dish is ideal for parties, game nights, or as a side dish with your favorite dipping sauces. Whether you're pairing it with tangy ranch, zesty marinara, or a spicy aioli, these beer-battered vegetables are guaranteed to be a crowd-pleaser and a standout addition to your fried food repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cup Cornstarch
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1.5 cups Beer (cold)
- 4 cups Assorted vegetables (e.g., zucchini, broccoli, cauliflower, bell peppers, baby carrots)
- 4 cups Vegetable oil (for frying)
Instructions
Wash and dry the vegetables. Cut them into bite-sized pieces and set aside.
In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, black pepper, and garlic powder.
Slowly pour in the cold beer while whisking until the batter is smooth and has the consistency of pancake batter. Add more beer if necessary.
Heat the vegetable oil in a deep, heavy-bottomed pan or deep fryer over medium-high heat to 350°F (175°C).
Dip each piece of vegetable into the beer batter, ensuring it is fully coated, and let any excess batter drip off.
Carefully place the battered vegetables into the hot oil, frying in small batches to avoid overcrowding.
Fry for 2-3 minutes or until golden brown and crisp, turning them occasionally for even cooking.
Remove the fried vegetables with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Repeat the process until all the vegetables are fried.
Serve the vegetables immediately with your favorite dipping sauce or garnish with a sprinkle of salt for extra flavor.
Nutrition Facts
Calories |
9328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 952.5 g | 1221% | |
| Saturated Fat | 136.4 g | 682% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3563 mg | 155% | |
| Total Carbohydrate | 237.7 g | 86% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 33.8 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3174 mg | 68% | |
*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.
