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Yuzu beer batter

Tempura made with yuzu beer batter held aloft in pink chopsticks

Yuzu beer batter

Name: Yuzu beer batter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 120g plain flour; 1 tsp baking powder; ¼ tsp paprika (smoked or regular); 1 egg; 120ml cold yuzu or regular pale ale; vegetable, rapeseed or groundnut oil for deep-frying; garlic powder onion powder, cayenne pepper or herbs (dried or fresh)

Joelle Drummond

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 15 mins

plus chilling

A star rating of 1 out of 5.2 ratingsRate

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Try this crispy batter from Joelle Drummond of the Drop Bear Beer Co. It works well with fish, chicken or chunky veg

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

120g plain flour
1 tsp baking powder
¼ tsp paprika

(smoked or regular)
1 egg
120ml cold yuzu

or regular pale ale
vegetable, rapeseed or groundnut oil

for deep-frying

To season (optional)

garlic powder

onion powder, cayenne pepper or herbs (dried or fresh)

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Nutrition: Per serving (6)

kcal111
fat3g
saturates0.4g
carbs16g
sugars0.5g
fibre1g
protein3g
salt0.7g

Method

step 1

Whisk the flour, baking powder, ½ tsp salt, ¼ tsp ground black pepper, and the paprika together in a bowl. If using additional seasonings, add them to the dry ingredients at this stage.
step 2

Make a well in the centre of the dry ingredients and crack in the egg. Gradually pour in the cold beer, whisking gently. The mixture will become lumpy at first, but continue whisking until a smooth batter forms. Be careful not to overmix – a few lumps are fine.
step 3

Chill the batter for 15-20 mins (to achieve a lighter texture). Heat 5-7cm of oil in a deep frying pan over a medium-high heat until it reaches 175C on a cooking thermometer, or a cube of bread dropped in browns in 30 seconds.
step 4

Dip your choice of veg or protein (see tip, below) into the chilled batter, ensuring the batter fully coats it. Carefully lower the coated foods into the hot oil, one at a time, using tongs or a slotted spoon. Avoid overcrowding the pan, as this can lower the temperature of the oil and make the batter soggy. Fry in batches, if necessary, until golden brown and crispy, usually about 2-4 mins per side, depending on the thickness of what you’re frying.
step 5

Use a slotted spoon to remove the food from the oil, and set aside on a plate lined with kitchen paper to absorb any excess oil. Season with a pinch of salt while still hot, and serve straightaway.

Recipe tip

Try this batter with fish, chicken or vegetables such as courgette, aubergine or peppers.

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A star rating of 1 out of 5.2 ratings

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