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Beer Battered Vegetables Recipe

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Ingredients

2 cups flour, divided
1 1/2 cups beer
2 Eggs
1 cup milk
Salt and pepper to taste
2 cups vegetable oil for frying
1 carrot, cut into thick strips
1 onion, sliced into rings
6 fresh mushrooms, stems removed
1 green bell pepper, sliced inch rings

Directions

In a medium bowl, combine 1 1/2 cups flour and beer. Let stand for at least 3 hours at room temperature. In a small bowl, combine eggs and milk. In a separate bowl, combine remaining 1/2 cup flour, salt and pepper. In a large skillet or saucepan, heat frying oil to 375. Dip each vegetable in the egg and milk mixture. and dredge in the flour and seasoning mixture. Finally, dip vegetables again into the beer and flour mixture. Place the vegetables in the oil and fry until golden brown. Makes about 8 servings.

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Glossary Terms

ginger beer Glossary Term

A type of carbonated beverage that is produced using a beer base made from barley and other cereal grains that has been flavored with the juice of ginger.

wheat beer Glossary Term

A variety of been not made with the traditional malt of barley, but instead from grains of wheat. Wheat beer is a common German beer that provides a robust flavor that can range from somewhat sweet and fruity to a spicer flavor tasting somewhat tangy or tart.

dried vegetables Glossary Term

Any vegetable that has been dehydrated or dried in order to extend the shelf life and to concentrate the flavor.

tuber vegetables Glossary Term

Vegetables with large, edible, bulb-like roots that are high in nutrients but low in calories, and most do not contain fat.

root vegetables Glossary Term

Vegetables that have an edible root as an extension of the vegetable which grows underground. Highly nutritious, low in calories and containing little or no fat, many Root Vegetables are commonly eaten raw or prepared by cooking.