Cut bell peppers into 1/2-inch strips and green beans into 1/2-inch pieces. If you prefer, you can use seasoned breadcrumbs or finely crushed cracker crumbs in place of flour.
Dip the vegetable pieces in the egg, then roll them in the seasoned flour or crumbs. Set the battered vegetables on a baking rack and let them rest at room temperature for about 15 minutes.
Fill a deep fat fryer with oil to a depth of 2 to 3 inches. Don't overcrowd the basket because the temperature of the oil may drop, resulting in soggy, undercooked vegetables.
For seafood and veggies, however, I like a beer batter or tempura batter (they are very similar). They are wet, so it takes longer for the oil to drive off all the moisture, but in that time, steam bubbles up in the batter, making the finished coating lighter and crispier.
Carbonated liquid such as beer in the batter makes it froth even more in the oil, creating a lacier finish. The vodka also inhibits gluten formation in the batter and that keeps the mixture liquid longer as you are working with it.
The alcohol in the beer and vodka is driven off during frying, but if you must, you can substitute club soda or seltzer water. Try this batter on veggies such as zucchini, green beans, mushrooms, pickles, Brussels sprouts, peppers, onion rings, eggplant, okra, and green tomatoes sliced about ¼” thick.
6 cups vegetables or 3 to 4 pounds of seafood, depending on how small the pieces are Too much gluten can make a heavier ready coating.
Add the rest of the wet ingredients to the eggs and stir. The batter should not be so thin that it immediately sheets off the food.
To thin it, add beer, club soda, or water. If you are frying peppers or other pods (like okra), poke some holes in them, so they don't explode.
Do not crowd the pot or the oil temp will drop too low. Flip the veggies often and fry until the batter is pale golden, 1 to 2 minutes.
When done, lift the food out with tongs or a spider strainer and spill them onto the grate or paper towels to drain and drip-dry for a minute or two. Scoop out any bits of fried batter left in the oil before the next batch goes in.
These crunchy bits are called Texas and can be used in sandwich wraps, as toppings for noodle dishes, and as garnishes for soups. “People in Japan treat food with great respect.
A lot of people say they put love in their food, but Japanese really do.” Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer.
He is also the author of Meathead, The Science of Great Barbecue and Grilling “, a New York Times Best Seller and named one of the “100 Best Cookbooks of All Time” by Southern Living. 10/04/2003 Really easy to make fried vegetable.
I would add some cornstarch to the seasoning mix to make it crunchier. 01/25/2004 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. 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). Although I normally don't fry my veggies (as it severely decreases the nutritional value of the vegetables) this was a nice change and I might do it again every once in a while.
I'd modify the recipe: In Step 1:I'd add some seasoning to the beer batter mixture (ex.lemon pepper) In Step 2:Mix 1 egg and 1/2 cup milk I used zucchini and it was a hit! I followed the recipe to the “T” because I had 1)never used a beer batter and 2) I had never attempted to fry vegetables in this manner.
After that, pour the chilled beer a little at a time stirring with a spatula until obtaining a smooth batter, dense like regular yogurt. Now, incorporate 1 tbsp of olive oil and 1/2 tsp of table salt.
Dip a piece of what you decided to fry into the batter : if the mix c overs the ingredient with a thin and consistent film, flow it into the oil heated to 355° F (180° C). Fry until golden, then place on a plate lined with paper towels with the help of a slotted spoon.
BASIC BEER BATTER 1 cup (120 g) all-purpose flour 8.5 oz (250 ml) 1 cup+1 tbsp lager beer 1 tbsp extra-virgin olive oil 1/2 tsp table salt SPICES 1 tbsp turmeric powder 1 tsp paprika 1/3 tbsp white pepper 1 tsp cumin 1 tsp lemon juice a pinch nutmeg After that, pour the chilled beer a little at a time stirring with a spatula until obtaining a smooth batter, dense like regular yogurt.
Now, incorporate 1 tbsp of olive oil and ½ tsp of table salt. Dip a piece of what you decided to fry into the batter : if the mix covers the ingredient with a thin and consistent film, flow it into the oil heated to 355° F (180° C).