How to Make Fried Vegetable Batter

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Vegetables are a versatile food that add nutrition, taste and visual appeal to your meals. You can prepare them in a variety of ways, dependent upon your cooking skills, available ingredients or taste. You will often find batter-fried vegetables at restaurants offering the addition of a delicious fried coating to a food that's normally served plain. Batter-frying is a simple cooking technique you can try at home. You need basic batter ingredients easily found in most kitchens.

Things You'll Need

  • Mixing bowl
  • 3/4 cup cornstarch
  • 1/4 cup flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • Wooden spoon
  • 1 egg
  • 1/2 cup beer (optional)
  • Oil
  • Sliced vegetables
  • Combine 3/4 cup cornstarch, 1/4 cup flour, 1 tsp. baking powder, 1/2 tsp. salt and 1/4 tsp. pepper in a mixing bowl. These five dry ingredients thicken your frying batter and add flavor.

  • Beat one egg to a frothy yellow substance. Stir the beaten egg into the dry ingredients.

  • Add 1/2 cup beer to the egg and flour mixture. Stir well to blend all ingredients. The beer adds a mild flavor and the alcohol cooks out of the batter during the frying process.

  • Heat at least 1/2 inch cooking oil in a frying pan or deep fryer to a temperature of 375 degrees Fahrenheit. Dip your sliced vegetables in the beer batter so you coat all sides. Fry on both sides, for a couple minutes per side, until the batter is golden brown.

Tips & Warnings

  • Use your batter for chunks of fish or meat, as well.
  • Make cheese or other dips to use with your batter-fried vegetables.
  • Substitute 1/2 cup water for the beer, if preferred.
  • Discard oil after frying your vegetables. It will retain the flavor of the foods you fried and can affect the next batch of fried food if used again.

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References

  • Photo Credit fried fish image by Cristina Bernhardsen from Fotolia.com country kitchen nuts flour and sugar image by Stephen Orsillo from Fotolia.com Bottle with beer beer on a white reflecting surface image by Alexander Oshvintsev from Fotolia.com
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