Beer-Battered Fresh Veggies N Chicken
From mystic_river1 14 years agoIngredients
- Ingredients shopping list
- For the Veggies shopping list
- 4 lemon slices, very thinly cut and seeded shopping list
- 3 ea. fresh basil leaves, large shopping list
- 1 ea. Baby carrot, quartered shopping list
- carrot greens, rinsed and dried shopping list
- 2 Oz chicken breast, cut into thin strips (optional but great) shopping list
- squash flowers shopping list
- 1/2 ea. yellow squash, cut into strips shopping list
- 1/4 ea. sweet red pepper, cut into thin strips shopping list
- seasoned cornstarch for dusting shopping list
- Batter for coating (Recipe follows) shopping list
- oil for frying ( ½ vegetable oil, ½ EV olive oil) shopping list
- For The Batter shopping list
- 1/2 c flour shopping list
- 1/2 c cornstarch shopping list
- 1 tspbaking powder shopping list
- 1 tsp sugar shopping list
- salt & pepper to taste shopping list
- garlic powder to taste shopping list
- 2/3 c cold beer, or as needed shopping list
- oil for deep frying shopping list
How to make it
- Instuctions
- Get everything together before you start cooking the batch
- The only exception to this would be to test-fry one piece of squash, since it cooks quickly and you can test the flavor and consistency of your batter
- Once you are happy with the batter, start with the lemons, since they are bombproof
- Dust the lemon slices in the cornstarch and fry until crispy. There is a very fine line between ‘dark’ lemon flesh and very bitter lemon flesh, so watch carefully.
- When you put the lemon slices on a paper towel to dry, and while they are still hot, sprinkle with sugar and set aside
- With everything else except the basil leaves and carrot tops, dredge in the cornstarch, dip in the batter, and fry until lightly cooked
- Set aside on paper towels until everything is complete
- For the basil leaves, just carefully swing one side of the leaf through your beery tempura and fry for 30 seconds, or until batter is cooked
- For the carrot greens, drop in the fryer and cook until crispy. Remove, salt and use for an edible garnish
- For the Batter
- Combine your dry ingredients and add the egg
- When egg is thoroughly mixed in, add the beer until you have a runny tempura-consistency batter
- Set aside until ready to use
People Who Like This Dish 3
- spinach1948 Dorchester-Boston, MA
- abbott41 Boston, MA
- quaziefly ALL POINTS
- crazeecndn Edmonton, CA
- shecooks4u Chandler, AZ
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 6 people-
I definately have to try this out. It looks like a winner. Thanks & 5 forks from me.
brianna in loved it -
This is a great recipe.
5 forks from me.
Artabbott41 in Boston loved it -
This is a winner in my book.
Hi 5.
EDspinach1948 in Dorchester-Boston loved it
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