Beer Batter Seasoned Fries Potatoes Vegetables Recipes

BEER-BATTERED FRIES

Steps:

• Fill a small Dutch oven with 3 to 4 inches of oil and heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F. Line a large plate or baking sheet with paper towels.
• In a medium bowl, whisk together the flour, cornstarch, paprika, baking powder, garlic powder, onion powder, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 cup of the beer and stir until smooth, adding more beer a tablespoon at a time if necessary until the batter is the consistency of heavy cream. Set aside.
• Using kitchen towels, dry the potatoes thoroughly. Working in batches, slide the potatoes into the oil, being careful not to crowd the pan, and cook until lightly golden, about 5 minutes. Use a slotted spoon or skimmer to remove to the towel-lined plate and sprinkle with a few pinches of salt.
• Raise the oil temperature to 350 degrees F. Dip the partially cooked fries a few at a time in the batter to coat. Using a fork, slide the coated potatoes 1 at a time into the oil, about 6 or 8 in a batch so as not to overcrowd the pan. Use a metal skimmer or tongs to keep them separate, as they tend to cling together. Cook until deep golden brown, 2 to 3 minutes. Remove to fresh paper towels to drain. Serve immediately.

BEER BATTERED FRIED VEGETABLES

Steps:

• In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
• Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
• Heat oil to 375 degrees F (190 degrees C).
• Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown,

BEER-BATTERED CURLY FRIES

Steps:

• Fill a heavy Dutch oven outfitted with a deep-fry thermometer halfway up with oil. Heat the oil to 375 degrees F.
• Whisk together the flour, chili powder, garlic powder, smoked paprika, salt and beer in a large bowl, until a thin batter forms.
• Cut the fries into a curly shape using a curly-fry cutter.
• In batches, dredge the potatoes in the batter, and then fry them until crisp, 6 to 7 minutes; use tongs to separate the potatoes while they're in the oil, so they don't stick together.) Drain the fries on a paper-towel-lined baking sheet and sprinkle with salt before serving.

BEER BATTER SEASONED FRIES, POTATOES & VEGETABLES

Steps:

• Wrap towels around the cut potatoes, pat dry. Cut thin slices of each floret, across the grain.
• In large mixing bowl, mix flour, cornstarch, baking powder, and all seasoning. Blend well.
• In medium mixing bowl, whisk eggs until frothy, then add beer and mix.
• Add liquid to dry mixture and beat until blended. Batter must not be runny. If it is too thick add a tbsp of beer at a time until it is batter that will hold to the vegetables.
• Note: The size of the eggs determine the amount of additional beer needed.
• Heat oil to 375°F Dip 6 to 8 potatoes slices into batter at a time, the same with the cauliflower slices.
• Fry until golden brown.
• Place each batch in a large warmed plate with cover.
• Do not use an ale or strong flavored beer.
• This batter can be used with sliced yams, long 2 inch strips and fish if desired.
• Some like to squirt lemon juice on the slices, then dip in sauce of their choice or eat with just the lemon juice and seasoned batter.

BEER BATTERED FRIED VEGETABLES

Steps:

• In medium bowl, mix together 1 1/2 flour and the beer with a wooden spoon; let stand for at least 3 hours at room temperature.
• Mix eggs and milk in a small bowl. In a separate bowl, mix together 1/2 cup flour, salt and pepper.
• Heat oil to 375°F.(190°C.).
• Dip each vegetable in the egg and milk mixture. Next dip the vegetables into the flour and seasonings mixture, finally dip the vegetables in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown.
• *Note: Times do not include standing time of 3 hours.

BEER-BATTERED POTATO WEDGES

Steps:

• Scrub and pierce potatoes. Microwave, uncovered, on high for 10-12 minutes or just until tender, turning once. , Meanwhile, in a shallow bowl, whisk the flour, milk, egg, seasoned salt, oil and pepper until smooth. Stir in beer; set aside. , When potatoes are cool enough to handle, cut each into 12 wedges. In an electric skillet or deep-fat fryer, heat oil to 375°. Dip potato wedges into batter. Fry in batches for 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sour cream if desired.

BEER BATTERED POTATO WEDGES

Steps:

• Heat oven to 400.
• After washing potoes,rub them with oil.
• Bake them for 1 hour,or until done.
• Beating well,combine the next 5 ingredients.
• Stir the beer in.
• Cut the potatoes lengthwise to4 wedges.
• Dip each wedge into the batter,and fry in deep fat.
• Fry until golden in color.
• Drain excess oil on paper towels.

HOMEMADE CRISPY SEASONED FRENCH FRIES

Steps:

• Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
• Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
• Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.