How To Make Beer Batter

This light, crisp batter can be used to coat onion rings, stemmed green beans, green pepper rings or other vegetables.


  • 2 cups flour
  • 1/2 tsp salt
  • 12 ounces beer
  • 3 egg whites, beaten until soft peaks form
  • 1 pint oil


  1. In bowl, combine flour, salt and beer.  Mix well (it should be fairly firm).
  2. Stir in beaten egg whites a small amount at a time, folding lightly but thoroughly to combine.
  3. In a deep pan or wok, heat oil (enough to cover vegetables) to 375 F degrees.
  4. Dip vegetables into the batter one at a time, then drop into oil until puffed and golden.
  5. Store any extra batter in the refrigerator, covered, for 2-3 days.


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