Beer Battered Vegetables And New Years Eve Fondue

Header - Fondue

I made this about 20 minutes before typing this and I’ll be honest. I feel fat. There is nothing like cooking food in hot oil to make you feel like Honey Boo Boo. Not that she is fat. Gosh I love that girl. Point being, this is not a food you make every week. I don’t think I have eaten fondue for about ten years. And that seems about appropriate.

I inherited my fondue pot from my grandparents when they moved out of their old house. It is the exact same style as the one my family used at home when I was a kid. This was a somewhat regular New Years Eve tradition for my family. So if you want something hot and oily to pair with your Homeland marathon this NYE, this is the recipe for you.

Beer batter:

1 c. all purpose flour

1/4 c. cornmeal

1 tsp. salt

1 egg made with egg substitute, follow package instructions

1/2 can of beer

1/2 tsp nutmeg

Vegetables and vegan protein of your choice, cut into bite sized pieces (broccoli, mushrooms, zucchini, tempeh) 

Side dips (soy sauce, Dijon mustard, sriracha, mango chutney)

Mix all of the batter ingredients in a medium sized bowl with a whisk until it is well combined.

Heat the oil in your fondue pot to 350 to 375°F. Once it reaches the right temperature, skewer a vegetable or protein with your fondue stick and dredge it in the batter. To check if it is hot enough add a drop of the batter in the pot and see if it sizzles.

Stick it in the hot oil. Remove it once it is cooked through and the batter is golden.

Let the vegetables cool off and enjoy it with one of your fondue dips.

Don’t forget you can follow The Antique Appetite on Twitter @antiqueappetite, friend me on Facebook AND subscribe to the blog by clicking the link on the right! Also I have a new Pinterest page with links to some of my other favourite vegan recipes.

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