Beer Batter Fried Veggies
Submitted by REBELBABY
Crispy beer batter fried veggies using onion soup mix, mustard, and beer for a flavorful golden coating. Dip broccoli, cauliflower, zucchini, mushrooms, or even mozzarella spears.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minThis batter has a secret weapon most recipes don’t: onion soup mix.
It packs in a savory, oniony punch that turns plain fried veggies into something people actually crowd around the table for.
A hit of mustard adds tang, the beer brings carbonation for lift and crunch, and baking powder makes the whole thing puff up golden and airy in the fryer.
Use it on broccoli, cauliflower, sliced zucchini, mushrooms, or go wild and dip chilled mozzarella spears for a homemade mozzarella stick situation.
Variations
- Try sweet potato rounds or thick-cut onion rings for a heartier appetizer spread.
- Swap in a flavored beer like a wheat ale for a slightly sweeter, more complex batter.
- Serve with ranch, marinara, or a spicy sriracha mayo for dipping.
Kitchen Tips
- Let the batter rest for 10 minutes after mixing. This lets the baking powder activate and the gluten relax so the coating stays light.
- Don’t overcrowd the fryer. Too many pieces at once drops the oil temperature and gives you soggy, greasy results instead of crispy ones.
- Serve these warm, right out of the fryer. They lose their crunch fast.
Ingredients
Directions
- Sugguested Veggies ‘n’ Things: Use any of the following to equal 4 to 5 cups--broccoli florets, cauliflowerets, sliced mushrooms, sliced zucchini or chilled spears of mozzarella cheese.
In deep fat fryer, heat oil to 375℉ (190℃).
Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded.
Let batter stand 10 minutes.
Dip Sugguested Veggies ‘n’ Things into bater, then carefully drop into hot oil.
Fry, turning once, until golden brown; drain on paper towels.
Serve warm.
Makes about 4 cups vegies ‘n’ things.
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