Beer Battered Shoestring Carrots

The only people I know who consider carrots a snack food are practically vegetarians. Sure, they are crunchy and pair perfectly with hummus. But really? I’d much rather be noshing on pretzels or chips. Carrots are not my first thought when deciding on a snack. You also probably never thought of them as pub (sorry, there’s my English roots showing) food. But I’m telling you, carrots made with a perfectly seasoned beer batter are both deserving of munching and would totally fit in on your favorite bar counter while you down a few brewskies.

Beer Battered Shoestring Carrots - Bakerlady

Start with some julienned carrots (or you could shred them).

Beer Battered Shoestring Carrots - Bakerlady

Get a little batter going with flour and some seasonings.

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Then add the beer. Don’t get me started on the Seahawks beer can. It’s painful to talk about. I’m still in mourning over the end of our season. (sob)

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Mix it all together until you have  thin batter.

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Throw your carrots in and smoosh them all around until they are nice and smothered in the batter.

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Then fry them up, dropping little clumps in at a time. I used tongs to drain off most of the batter before throwing them in the oil. Fry baby. Fry!

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Drain on paper towels and season with a little more garlic, salt, pepper and cayenne. Glorious. Classic bar food. Do deep fried veggies count towards your five a day of fruits and vegetables?

Beer Battered Shoestring Carrots - Bakerlady

The batter on these is absolutely perfect. Airy and light, but really flavorful. The cayenne gives you a little spicy kick every few bites. If you are a fan of french (or sweet potato) fries, you will adore these! If you do not care for french fries – visit this site. Perhaps some personal stories of love will help you cross over. Or, a batch of these carrots might. Cause they are life changing.

Beer Battered Shoestring Carrots - Bakerlady

Beer Battered Shoestring Carrots
adapted from Taste of Home

1 cup self-rising flour
3/4 – 1 cup light beer
1/2 teaspoon salt, divided
1/2 teaspoon cayenne pepper, divided
1/2 teaspoon garlic powder, divided
1/4 teaspoon pepper, divided
5 cups shredded carrots (I julienned some baby carrots)
Oil for frying

Directions

In a large bowl, whisk the flour, beer, 1/4 teaspoon salt, 1/8
teaspoon cayenne, 1/4 teaspoon garlic powder and 1/8 teaspoon pepper until smooth. Stir in carrots.

In a small bowl, combine the remaining salt, cayenne, garlic and
pepper; set aside.
In an electric skillet or deep-fat fryer, heat oil to 375°. Drop
spoonfuls of carrot mixture, a few at a time, into oil; cook for 3-4
minutes or until golden brown, stirring frequently. Drain on paper
towels; sprinkle with reserved seasoning mixture.

For a cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
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Comments

  1. Wow, sounds so good! What do you think… would this idea work with other veggies such as potatoes, sweet potatoes? Maybe mix two or three. So simple, so savory.

  2. jacob p. says:

    These look delicious! I bet they are so sweet and light!

    I’ve been making beer-battered dill pickles for hanukah the last few years and have found it a nice way to incorporate Wisconsin culture into the celebration.

  3. OMG these look so delicious!

  4. They do look amazing. I’ve replaced beer with ginger-ale in beer bread, I wonder if it would work here also. I very seldom have beer on hand.

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