Best 4 Beer Batter Cauliflower Was Mushrooms My Way Recipes
**Crispy, golden-brown cauliflower and mushrooms enveloped in a light and fluffy beer batter, pan-fried to perfection. Served with a tangy homemade dipping sauce, this vegetarian dish is a delightful appetizer or main course.**
**The beer batter, made with all-purpose flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, and your favorite beer, creates a crispy exterior that yields to a tender and juicy interior.**
**The cauliflower and mushrooms are first coated in a flavorful mixture of olive oil, garlic, salt, and pepper, then dipped in the beer batter and fried until golden brown. The result is a crispy, flavorful dish that's sure to be a hit with everyone at the table.**
**The accompanying dipping sauce is made with mayonnaise, sour cream, Dijon mustard, honey, and fresh herbs, creating a tangy and creamy sauce that perfectly complements the crispy cauliflower and mushrooms.**
**Whether you're looking for a vegetarian main course or a fun and easy appetizer, this beer-battered cauliflower and mushrooms recipe is sure to be a winner.**
**In addition to the classic beer-battered cauliflower and mushrooms recipe, the article also includes variations for making gluten-free beer-battered cauliflower and mushrooms, baked beer-battered cauliflower and mushrooms, and air fryer beer-battered cauliflower and mushrooms. So, whether you're looking for a classic dish or something a little different, you're sure to find a recipe that you'll love.**
BEER-BATTERED FRIED CAULIFLOWER
This is a great and easy recipe for fried cauliflower. I recommend only using self-rising flour because it helps it get more crispy and the right texture. You can serve this with ranch, blue cheese dressing, or marinara sauce.
Provided by Jamie Payne
Categories Side Dish Vegetables Cauliflower
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Preheat the oven to 200 degrees F (95 degrees C).
- Whisk flour, beer, black pepper, and salt together in a bowl to make batter. Submerge cauliflower pieces in batter to coat. Working in batches of 10, drag 1 piece at a time gently against the rim of the bowl to remove excess batter and transfer to the hot oil. Fry cauliflower, stirring gently to keep pieces separate, until golden, 2 to 4 minutes.
- Use a slotted spoon to transfer fried cauliflower to a baking sheet lined with paper towels. Keep warm in the oven.
- Return oil to 375 degrees F (190 degrees C) between batches and continue frying cauliflower.
Nutrition Facts : Calories 348.7 calories, Carbohydrate 29.1 g, Fat 22.4 g, Fiber 2.5 g, Protein 4.5 g, SaturatedFat 2.9 g, Sodium 996.5 mg, Sugar 1.3 g
BEER-CAN CAULIFLOWER
Provided by Food Network Kitchen
Time 1h30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Preheat a grill to medium high. Pour out one-quarter of a can of beer. Trim the base of a head of cauliflower so it can rest on the beer can but the florets still stay together. Brush melted butter all over the cauliflower and season with salt. Lay a double sheet of foil on the grill. Put the beer can on the foil and rest the cauliflower on the top. Cover the grill and cook until the cauliflower is browned and tender, about 1 hour. Remove the cauliflower and brush with melted butter mixed with hot sauce and grated garlic. Return the cauliflower to the beer can and grill 10 to 15 more minutes. Brush with more spicy butter and sprinkle with salt. Serve with blue cheese dressing.
BEER BATTER FRIED MUSHROOMS
I love fried mushrooms! I learned how to make these from a chef at a 5-star restaurant about a year ago. You can also use the batter to make fried onion rings. YUM!
Provided by Pepper Monkey
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pour about 3 inches (more if needed to cover the mushrooms) of oil into a large pot.
- Heat until it reaches about 375 degrees Farenhieght.
- Meanwhile Mix beer, flour, garlic powder, salt, pepper and parsley flakes in a large bowl.
- Mix until smooth and well blended without any lumps.
- Dip mushrooms into batter and coat well.
- Fry mushrooms in batches in oil until crispy and brown.
- Time will vary depending on temperature of oil and the amount of mushrooms being fried.
- I usually do about 10 mushrooms at a time and it takes about 8 minutes.
- When done, remove mushrooms to a plate or bowl lined with paper towels to drain off excess oil.
- Place in a shallow bowl sprinkle with salt and toss to coat evenly.
- Serve with favorite dipping sauce!
Nutrition Facts : Calories 1755.8, Fat 164.5, SaturatedFat 21.3, Sodium 1176, Carbohydrate 57.2, Fiber 3.1, Sugar 2.5, Protein 10.9
BEER BATTER CAULIFLOWER (WAS MUSHROOMS), MY WAY
When I was in junior college, one of the places I loved to go to eat served amazing beer battered cauliflower. This originally was for mushrooms, and I altered it to use cauliflower instead. Serve with ranch dipping sauce and you will be happy!
Provided by Megan Stewart
Categories Vegetable Appetizers
Number Of Ingredients 7
Steps:
- 1. Heat oil. Wipe down the cauliflower with paper towel so it isn't wet. Mix dry ingredients in one bowl, wet in another (beat egg before adding beer). Combine dry and wet, just until blended. Dip cauliflower into batter and place in the hot oil to fry. Let oil heat again between batches, and you can stir up the batter so it doesn't separate before dipping again. Drain fried cauliflower on paper towels, and serve hot. I like dipping mine in ranch dressing. :)
Tips:
- Choose the right cauliflower: Look for cauliflower heads that are firm and compact, with no signs of bruising or wilting.
- Cut the cauliflower into uniform florets: This will help them cook evenly.
- Make sure the batter is well-coated: The batter should be thick enough to coat the cauliflower florets completely.
- Use a large skillet or pot: This will help the cauliflower cook evenly and prevent overcrowding.
- Cook the cauliflower over medium-high heat: This will help the batter to brown and crisp up.
- Don't overcrowd the pan: Cooking the cauliflower in batches will help it cook evenly and prevent steaming.
- Serve the cauliflower immediately: Beer-battered cauliflower is best served hot and crispy.
Conclusion:
Beer-battered cauliflower is a delicious and easy-to-make appetizer or side dish. It's perfect for parties or potlucks, and it's also a great way to get your kids to eat their vegetables. With a few simple tips, you can make sure your beer-battered cauliflower turns out perfect every time.
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