Wednesday, February 3, 2016

Beer-Batter Vegetables (1982)

  • 2 to 3 cups of any of the following: yellow squash, zucchini, cauliflower, broccoli, mushrooms, onions, green beans, yams
  • 1 cup flour
  • 1 12-oz can beer
  • 2 tspns salt
  • 1/2 tspn pepper
  • 2 cups peanut oil
Slice vegetables into 1/8th-inch slices or bite-sized pieces.  Heat 1/2-inch depth of peanut oil in a large skillet.

Whisk flour, salt, pepper, and beer together until smooth.  When oil is hot, dip each vegetable into batter, and fry 1 to 2 minutes until golden brown.  

Drain and serve immediately, or keep warm in a 200-degree oven, on  a rack covered with a paper towel, until ready to serve.

(Origin - "Atlanta Cooknotes" by the Junior League of Atlanta, 1982. Recipe by Peggy Reeves Foreman.)

More from "Atlanta Cooknotes"

Louisiana Oyster Spinach Dip (1982)

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