My hubby recently acquired some gluten-free beer for me. It has too many carbs and makes me REALLY sleepy when I drink it, so I decided to find some other uses for it. I'm not a big fryer and did the actual cooking part with a lot of trial and error, so if you are interested in trying this recipe but are not sure how to go about deep frying something, you should go here.
Beer-Battered Chicken & Zucchini
1 cup corn flour
1 cup gluten-free beer
2 tablespoons cornmeal
2 chicken breast halves, cut in small chunks
2 zucchini, also cut in small chunks
Mix the flour, beer, and cornmeal in a bowl and let it sit for about an
hour. Pour some canola oil into a pot or pan so it is about an inch deep
and heat over medium-high. (My favorite setting. If you have a
thermometer, about.com
says to heat the oil to 350 to 375.) Once the oil is hot, dip the
chicken and zucchini in the batter and drop it in the oil. Don't put so
much in the pan at once that they are crowded. 1" of oil should give you
enough room to thoroughly cook the pieces but also they may touch the
bottom of the pan, which will make them a little crispier. Cook until
crispy on one side and turn the pieces over. Once they are golden on
both sides, remove them with a slotted spoon and lay them on some paper
towels to catch the grease.
Obviously, this batter can be used with a lot of different things. I
plan to try it on halibut next.
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