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Beer Batter Recipe

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This recipe for Beer Batter is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Eggs, separated (Place egg whites in the refrigerator in a covered bowl)
1 Tbsp. Vegetable Oil
1-1/2 Tbsp. Salt
3/4 C. Beer-at Room Temperature
3/4 C. Flour
Directions:
Directions:
Place flour in a large bowl and add eggs yolks, salt, oil and beer. Stir until it is thoroughly mixed. Cover the bowl with plastic wrap and allow it to rest in the refrigerator for at least 2 hours, and as long as 24 hours. Place egg whites in the refrigerator in a covered bowl.
Just before using batter, stir it well.
In a separate bowl, beat the egg whites until stiff, but not dry. Gently fold the egg whites into the batter.
Dredge your item(s) in the batter to coat before placing them in heated oil to fry.
*It may be helpful to lightly dust your item(s) with flour before dipping them in the batter to help the batter stay put.
Personal Notes:
Personal Notes:
This batter makes enough to cover 2 pounds of vegetables (onion rings, eggplant, zucchini, mushrooms, etc.) or 6 fish fillets, depending upon their size.

 

 

 

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