Beer Battered Fried Vegetables

Recipe View 3 hrs Prepare the Beer Batter: In a medium bowl, whisk together 1 1/2 cups of flour and the beer. Let this mixture rest, covered, at room temperature for at least 3 hours, or preferably overnight. (3+ hours)

Recipe View 2 mins Prepare the Remaining Ingredients: In a small bowl, whisk together the eggs and milk. In a separate shallow dish, combine the remaining 1/2 cup of flour with salt and pepper to taste. (5 minutes)

Recipe View 1 mins Heat the Oil: Pour the vegetable oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 375°F (190°C). Use a thermometer to ensure accuracy. (10 minutes)

Recipe View 5 mins Breading Process: Working in batches, dip each vegetable piece first into the egg mixture, then dredge it in the seasoned flour, ensuring it's fully coated. Finally, dip the floured vegetable into the beer batter, allowing any excess to drip off. (15 minutes)

Recipe View 5 mins Fry the Vegetables: Carefully place the battered vegetables into the hot oil, being careful not to overcrowd the fryer. Fry for 2-3 minutes per side, or until golden brown and crispy. (10-15 minutes)

Recipe View 6 mins Drain and Serve: Remove the fried vegetables with a slotted spoon or tongs and place them on a plate lined with paper towels to absorb any excess oil. Season immediately with a pinch of salt. Serve hot and enjoy! (5 minutes)