Beer Batter Tempura Vegetables
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.
I know this isn’t your “average” tempura batter recipe. Normal tempura is only made with flour and carbonated water. But this beer tempura batter takes the flavor to the next level. Serve these crunchy battered veggies with a garlic aioli or other tasty dipping sauce!
Beer Battered Tempura Vegetables Recipe
- 8 stalks asparagus halved
- 4 oz green beans
- 1 medium zucchini sliced
- 1 egg beaten
- 1 cup beer
- 1 cup flour
- 1/4 tsp salt
- 1/4 tsp paprika
- Combine the egg, beer, flour, salt and paprika in a large bowl.
- Coat vegetables in extra flour, then dip in the batter before frying.
- Fry in batches until golden brown (about 3-5 minutes) and place on paper towels to cool.