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Golden Hawk Veggie Gems Beer Batter Recipe


The Beer Fox says, “A few laughs with friends - a tall, cold brew - crispy fried veggies coated in Half-e-Weizen batter - This is the starting gate to a night of fond memories.”

Recommended Brew: Half-e-Weizen, Rogue Ales Brewery/Brewers on the Bay, Newport, Oregon, USA

Style: Witbier – Hazy golden in color – Refreshing flavors of wheat and Harrington malts, with subtle tones of coriander and ginger - a complex Belgian witbier.

Prepare vegetables to be fried. Wash, dry, and cut into generous, bite-sized sections:
Fresh broccoli
Fresh cauliflower
Grape tomatoes
Asparagus
Button-cap mushrooms

Combine in a bowl and mix well:
1-1/3 C. flour
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon butter, melted or olive oil
2 egg yolks, beaten

Slowly add while stirring:
¾ C. flat Half-e-Weizen
Allow batter to rest – covered - refrigerate 3 to 12 hours.

Just before using batter, add:
2 egg whites, stiffly beaten

Coat veggies and ‘shrooms with batter. Allow to dry.
In large Dutch oven or deep-fryer, heat shortening to 375 degrees. Slowly lower coated veggies ‘n ‘shrooms into oil with slotted cooking spoon or a wire basket. Fry for 2-3 minutes until golden brown. Drain cooked veggies on paper towel to absorb excess oil. Serve on platter with a variety of dips - bleu-cheese dressing, ranch, honey, and/or salsa.

Tip: To test temperature of oil, use frying thermometer or immerse a 1 inch cube of bread in oil for 60 seconds. Temperature is right if it turns golden brown in that time. Take care with heating oil – do not allow overheating to “smoking” point. Do not use if under-heated – foods will absorb oil and taste “heavy”.

* Health Benefit: Rich in fiber, vitamin C, folic acid, calcium, magnesium, and iron

Cheers!
 

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Content copyright © 2013 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.

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