Beer Battered Cauliflower
This deep fried cauliflower features a savory beer batter coating. They make a great replacement for French fries.
These beer-battered cauliflower florets are crisp on the outside and tender inside, with a light, airy coating that fries up beautifully. They’re quick to make and work well as an appetizer, snack, or side dish.
Serve them hot with your favorite dipping sauce—mustard, ranch, or a simple aioli all pair well. They’re especially good for casual meals or game-day spreads.
Why Add Beer To the Batter?
- Texture: The carbonation in beer creates a lighter, airier batter, and the bubbles produced as the cauliflower fries make the coating crisper.
- Flavor: The malt and hops in the beer give the batter a distinct flavor. The type of beer you use—light, dark, etc.— can also affect the flavor.
- Alcohol: Alcohol evaporates faster than water, and this contributes to the crispy texture as well.
Which Beer Works Best?
- Light Beer: Use a light beer such as a lager or pilsner if you don’t want an overpowering beer flavor.
- Ale: Pale and amber ales can add a slightly malty and hoppy flavor.
- Neutral Flavored Beer: For the least amount of beer flavor in the coating, opt for a light and neutral-flavored beer, such as a light lager or another type of mild beer.
- Dark Beer: A dark beer, such as stout or porter, adds a more robust and pronounced flavor.
- Non-Alcoholic: This will work as well to create a light, crisp batter.
What You’ll Like About This Recipe
Light, crisp batter. The beer helps create an airy coating.
Quick to cook. Just a few minutes per batch.
Versatile serving. Great as a snack, side, or appetizer.
Ingredient Notes
- Cauliflower – Cut into bite-size florets so they cook evenly.
- Beer – A mild lager or pale ale works best; avoid very hoppy beers.
- Flour and baking powder – Create a light, crisp batter.
- Cayenne pepper – Adds subtle heat; adjust to taste.
- Eggs – Help the batter cling to the florets.
- Frying oil – Use a neutral oil with a high smoke point.
Steps to Make Beer Battered Cauliflower
- Heat the frying oil to the proper temperature.
- Trim the cauliflower and cut it into florets.
- Whisk together the dry ingredients.
- Whisk the eggs, then combine with the beer and oil.
- Stir the wet ingredients into the dry ingredients to form a smooth batter.
- Dip the cauliflower florets into the batter.
- Fry in small batches until golden.
- Drain on paper towels and serve hot.
Tips
- Keep the oil hot. Proper temperature prevents greasy batter.
- Don’t overcrowd. Frying in small batches keeps the coating crisp.
- Mix gently. Stir just until smooth to avoid a heavy batter.
- Serve immediately. These are best enjoyed fresh from the fryer.
Recipe Variations
- Spicy version. Add more cayenne or a pinch of smoked paprika.
- Seasoned batter. Stir in garlic powder or onion powder.
- Cheese finish. Sprinkle with grated Parmesan while hot.
- Different vegetable. Try broccoli or zucchini using the same batter.
Serving Suggestions
- Serve with mustard, ranch, or garlic aioli.
- Pair with burgers or sandwiches.
- Add to a game-day appetizer spread.
- Top with flaky salt or fresh herbs just before serving.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 2 days.
Reheat: Reheat in a hot oven or air fryer to restore crispness.
Refresh: Avoid microwaving, which softens the batter.
Frequently Asked Questions
Beer Battered Cauliflower
Ingredients
- 1 head cauliflower
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- Dash cayenne pepper
- 2 large eggs
- 1 cup beer
- 1 tablespoon vegetable oil
- Vegetable oil, for deep frying
Instructions
- Heat the oil to 370 F.
- Trim the cauliflower and cut it into florets.
- In a mixing bowl, combine the flour, baking powder, salt, and pepper.
- In another bowl, whisk the eggs. Add the beaten eggs, beer, and vegetable oil to the first mixture and stir until smooth.
- Dip the cauliflower florets in the batter to coat thoroughly; working in small batches, fry the cauliflower florets for about 3 to 4 minutes in the hot oil, or until they are golden brown.
- With a metal slotted spoon, remove the cauliflower florets to paper towels to drain.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
