Beer batter is a great and simple way to make your own batter for frying at home! But why is beer added to the batter instead of water or something else? Well the main reason comes from carbonation, the yeast and fizzy lovelyness helps to create small air bubbles in the batter, resulting in a lighter, more airy and crunchy texture. Another reason why it's the perfect fit is the acidity. Gluten has a hard time to form when acidity is high, which prevents the mix from getting too chewy or gummy. Depending on the type of beer you can even make different tasting batters!
EASY AND SERVED IN ONLY 20 MINUTES
Ingredients (2 serves):
- 1 beer 33cl (we recommend a lighter style, like IPA or Pilsner, but darker beers can also be used)
- Wheat flour 200g
- Paprika 1 tsp
- Pepper ½ tsp
- Or any other veggie thats suitable for deepfrying
- Oil - sunflower seed or rape seed oil
How to make the Veggies:
- Whip together 1 beer with the wheat flour. Add a pinch of salt, paprika and fresh grinded pepper.
- Heat up the oil until around 170-180 degrees.
- Dip the veggies inside the batter and add them to the warm oil. Don't add too many veggies at once, so you avoid them sticking to each other. Once the veggies rise to the top of the oil and have a light brown colour and crispy texture they're ready to be taken out. Sprinkle with salt and serve with your favourite dip.
Recipe by Oliver Blomqvist