Beer Battered Vegetables Tempura

Along with the chips and salsa for my Foodbuzz 24×24, I made beer battered veggies tempura as an appetizer. Beer batters are great because the carbonation in the beer makes the batter puff up more when frying, which gives the veggies a fuller crunch. For these, I chose to use Modelo beer to keep the Mexican-type theme for the party. I fried asparagus, green beans, poblano peppers and zucchini (one of the first from our garden!). These are great served with guacamole or ranch dressing to dip.


Beer Battered Vegetables Tempura
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 8 stalks asparagus (halved)
  • 4 oz green beans
  • 1 medium zucchini (sliced)
  • 1 egg (beaten)
  • 1 cup beer
  • 1 cup flour
  • ¼ tsp salt
  • ¼tsp paprika
  1. Combine the egg, beer, flour, salt and paprika in a large bowl.
  2. Coat vegetables in extra flour, then dip in the batter before frying.
  3. Fry in batches until golden brown (about 3-5 minutes) and place on paper towels to cool.


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