Beer Battered Asparagus
We’ve teamed up with The Beerista to start bringing you some great recipes to go along with your beer, make using your beer or even make using the spent grain that many homebrewers just throw out (or in our case, donate to a farmer). Stay tuned for more from The Beerista including some special recipes just for our own beers.
- 1 cup white ale, heffewizen, or pale ale
- 1 pound asparagus – ends trimmed and cut into 3 inch sized pieces
- 1 cup flour
- 1 tablespoon lemon zest
- Salt & pepper to taste
- About 4 cups vegetable oil
- Whisk the flour, beer, lemon zest, salt, and pepper in a bowl until smooth and well combined.
- Heat up about 3 inches of oil in a large pot or deep fryer. The temperature should be around 375 degrees. If you drop a small amount of batter into the oil and it immediately rises to the surface with bubbles around it, the oil should be hot enough and ready.
- Drop handfuls of the cut asparagus into the batter, ensuring they are completely coated. Pull them out, allowing excess batter to drip off.
- Drop the batter coated aparagus in the hot oil. You should fry the pieces in batches, being careful not to over crowd the pot–if you do, the temperature of the oil will drop too low, creating soggy, sad asparagus.
- Fry until golden brown, about 3 – 4 minutes. Pull out with a slotted spoon and drain on a paper towl.
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