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Summer Fritters 4 Ways

Summer Fritters 4 Ways

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Dip these fried morsels in various sauces for some seriously addicting finger food.

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BEER BATTERED SHISITOS WITH GARLIC AIOLI

Servings:

serving time24

Ingredients

  • 24 shisito peppers

  • For the batter:

  • 2 cups chickpea flour

  • 3 tablespoons cornstarch

  • 1 1/2 teaspoons salt

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon cayenne

  • 1 cup light beer

  • 1/2 cup water

  • For the aioli:

  • 1/2 cup garlic aioli (or mayo)

  • 2 tablespoons cumin

  • 2 tablespoons lime

  • 1 teaspoon salt

Instructions

  1. For the batter:

  2. In a medium mixing bowl, sift together the chickpea flour, cornstarch, baking powder, salt and cayenne. Whisk in the beer. If the batter is stiff, add more beer. Allow the batter to rest for 30 minutes.

  3. In a cast-iron pan, heat 3 to 4 inches of canola oil to 360 to 375 degrees. (It’s important that the oil be hot enough for the vegetables to cook quickly without absorbing much oil. Use a deep-fry thermometer, and make sure to bring the oil back up to temperature between batches.)

  4. Working in batches, dip the vegetables in the batter to coat thoroughly, and carefully place in the hot oil. Cook for 1 to 2 minutes, until a golden brown crust forms.

  5. For the aioli:

  6. In a small bowl, combine the aioli, cumin, lime juice and salt. Taste for seasoning, adding more lime or salt if needed. Serve with warm shisito peppers.

BEER BATTERED ARTICHOKES WITH LEMON CHIVE YOGURT

Servings:

serving time24

Ingredients

  • 1 can artichoke hearts, drained

  • For the batter:

  • 2 cups chickpea flour

  • 3 tablespoons cornstarch

  • 1 1/2 teaspoons salt

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon cayenne

  • 1 cup light beer

  • 1/2 cup water

  • For the yogurt:

  • 1/2 cup yogurt

  • 2 tablespoons lemon juice

  • 1 teaspoon salt

  • 2 tablespoons chives, finely chopped

Instructions

  1. For the batter:

  2. In a medium mixing bowl, sift together the chickpea flour, cornstarch, baking powder, salt and cayenne. Whisk in the beer. If the batter is stiff, add more beer. Allow the batter to rest for 30 minutes.

  3. In a cast-iron pan, heat 3 to 4 inches of canola oil to 360 to 375 degrees. (It’s important that the oil be hot enough for the vegetables to cook quickly without absorbing much oil. Use a deep-fry thermometer, and make sure to bring the oil back up to temperature between batches.)

  4. Working in batches, dip the vegetables in the batter to coat thoroughly, and carefully place in the hot oil. Cook for 1 to 2 minutes, until a golden brown crust forms.

  5. For the yogurt:

  6. In a small bowl, mix all yogurt ingredients. Serve with warm artichoke hearts.

BEER BATTERED CAULIFLOWER FRITTERS WITH CURRY MAYO

Servings:

serving time24

Ingredients

  • 1 head cauliflower, cut into 24 small florets

  • For the batter:

  • 2 cups chickpea flour

  • 3 tablespoons cornstarch

  • 1 1/2 teaspoons salt

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon cayenne

  • 1 cup light beer

  • 1/2 cup water

  • For the curry mayo:

  • 1/2 cup mayonnaise

  • 1 tablespoon curry powder

  • 1 teaspoon salt

  • 1 tablespoon lemon juice

Instructions

  1. For the batter:

  2. In a medium mixing bowl, sift together the chickpea flour, cornstarch, baking powder, salt and cayenne. Whisk in the beer. If the batter is stiff, add more beer. Allow the batter to rest for 30 minutes.

  3. In a cast-iron pan, heat 3 to 4 inches of canola oil to 360 to 375 degrees. (It’s important that the oil be hot enough for the vegetables to cook quickly without absorbing much oil. Use a deep-fry thermometer, and make sure to bring the oil back up to temperature between batches.)

  4. Working in batches, dip the vegetables in the batter to coat thoroughly, and carefully place in the hot oil. Cook for 1 to 2 minutes, until a golden brown crust forms.

  5. For the curry mayo:

  6. In a small bowl, mix all mayo ingredients. Taste for seasoning. Serve with warm cauliflower.

BEER BATTERED GREEN BEANS WITH LEMON TAHINI

Servings:

serving time24

Ingredients

  • 24 green beans

  • For the batter:

  • 2 cups chickpea flour

  • 3 tablespoons cornstarch

  • 1 1/2 teaspoons salt

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon cayenne

  • 1 cup light beer

  • 1/4 cup water

  • For the lemon tahini:

  • 1/2 cup tahini

  • 1 teaspoon salt

  • 4 tablespoons lemon juice

  • 1/4 cup hot water

Instructions

  1. For the batter:

  2. In a medium mixing bowl, sift together the chickpea flour, cornstarch, baking powder, salt and cayenne. Whisk in the beer. If the batter is stiff, add more beer. Allow the batter to rest for 30 minutes.

  3. In a cast-iron pan, heat 3 to 4 inches of canola oil to 360 to 375 degrees. (It’s important that the oil be hot enough for the vegetables to cook quickly without absorbing much oil. Use a deep-fry thermometer, and make sure to bring the oil back up to temperature between batches.)

  4. Working in batches, dip the vegetables in the batter to coat thoroughly, and carefully place in the hot oil. Cook for 1 to 2 minutes, until a golden brown crust forms.

  5. For the lemon tahini:

  6. In a medium bowl, combine tahini, salt and lemon juice. Slowly add hot water and whisk until loose and thin. Taste for seasoning. Serve with warm green beans.

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