Beer-battered vegetables

Beer-battered vegetables

Total: 35 min. | Active: 35 min.
vegetarian, lactose-free
Nutritional value / people: 873 kcal
, Fat: 57 g
, Carbohydrate: 61 g
, Protein: 19 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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150 g white flour
½ tsp salt
2 dl beer
2 egg yolks
2 egg whites


5 dl sunflower oil
1 courgette, in stems
1 carrot, in stems
150 g broccoli, cut into florets
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How it's done

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Mix the flour and salt in a bowl. Combine the beer and egg yolks, gradually pour into the flour while mixing with a whisk, beat until smooth. The batter should be thick. Beat the egg whites until stiff, carefully fold into the batter.


Heat the oil to approx. 175°C. Dip the vegetables into the batter, drain and deep-fry for approx. 4 mins. until golden yellow. Remove and drain on paper towels.

Good to know
Serve with: Tartar sauce.


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