Beer Battered Fried Vegetables

Beer Battered Fried Vegetables

47 Reviews 4 Pics
N-STAR
Recipe by  N-STAR

“My family really likes these fried vegetables for a change of pace, especially when it's near fair time. You can use any type of dipping sauce that you enjoy with these vegetables.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
  2. Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
  3. Heat oil to 375 degrees F (190 degrees C).
  4. Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown,

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Reviews (47)

Rate This Recipe
CHAMBADI
48

CHAMBADI

Really easy to make fried vegetable. Was a hit in my thanksgiving dinner. I would add some cornstarch to the seasoning mix to make it crunchier.

Bonnie
39

Bonnie

This was a very good batter...I'm not sure what the reason was for dipping in egg and milk and flour before the batter. I have made beer batter before and the batter sticks fine to the veggies without the flour and egg, etc.

DREGINEK
26

DREGINEK

First, this IS a little messy but not too bad. I did skip the milk/egg batter ~ just used the beer/flour mix and certainly did NOT let it sit for 3 hours first: half hour worked fine for me. I added some all season salt and a dash of lemon pepper seasoning to the beer batter and fried a variety of veggies (green peppers, onions, and zucchini). We enjoyed these alot! Although I normally don't fry my veggies (as it severly decreases the nutritional value of the vegetables) this was a nice change and I might do it again every once in a while.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 308 cal
  • 15%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 40.4 g
  • 13%
  • Protein
  • 9.1 g
  • 18%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

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