You are about to get addicted to the Perrine family’s original beer tempura green onions. This is what craft beering is all about. We declare this recipe as our official contribution to craft beer snacks and spring time brews.
In this post the quintessential German lager brewed for spring – Maibock, lends malty flavors and mild herbal notes to an airy tempura batter blanketing sweet spring green onions. Just look at them:). Beer tempura green onions perfection. The boring onion rings commonly seen on bar appetizer menus don’t even come close. So excited to share these with you.
Chris and I have been drinking Prost Brewing Maibock Spring Lager from Denver since mid April and another extremely well crafted local Maibock brew since its release party on the last day of April. We admit that we are most fortunate to have easy access to two absolutely stellar examples of this classic German strong spring lager.
Maibock (aka Helles Bock) is the lightest member of the bock family, hence the name (Helles Bock translates to light bock). It is THE German lager of spring, often referred to as Frühlingsbock (bock of spring.) In contrast to the Doppelbock we paired with a 1000 days aged gouda during the winter, Maibock is not as profoundly sweet and lacks the warm alcohol burn of Doppelbock. This is not to say it lacks potency as it has a respectable ABV – most Maibocks come in around 7%. The alcohol is there, you just wouldn’t know it because it tastes so crisp and refreshing.
The Prost Maibock we are using in this post is truly one of our favorite beers ever. It is brewed with traditional Hallertau hops (signature German Noble hops with low alpha acid content and known for their herbal, grassy and earthy aromas). It is a seasonal brew and we literally have to ration it and write our respective names on each bottle to avoid arguments.
If you are curious about this style (we think that you should be) this is the best explanation of it I have come across as it touches on the history and delves into the nature of the grain bill, the hops. I cannot wait until we get a better home brewing system and a large cooler where Chris can mature lagers properly. It will be epic to be able to make our own Maibocks, Märzens and Helles.
On to the beer tempura green onions and the batter in which we use Prost Maibock. Yes, it is not easy to dedicate an entire bottle, but we justified it by buying another six-pack. To begin with, we believe from the bottom of our hearts that no tempura batter is complete without a beer in it. Period. This is our truth. When it comes to cooking with beer adding lagers or ales to batters is a fundamental practice. And the beer better be packed with flavor:)
We used Maibock in this instance because it is May, there are fresh spring onions and spring lager is available, duh.. but our beer tempura green onions taste just as good when made with several other styles available year round. We recommend traditional pilsners brewed with Noble hops, Kolsch style ales, Helles lagers, Dunkels, Vienna style lagers. They all have sweet-ish and bready-ish flavors with a touch of herbal/fresh hay notes. But honestly, if you wanted to use a porter in the batter and as dipping sauce some awesome Mexican mole, I think you will be more than happy.
The dipping sauce for our beer tempura green onions is totally up to you. Mustard anyone? Ponzu? When we use sesame oil in a tempura batter (such as is the case here) we like to combine soy sauce, a good squeeze of lime juice and a generous dash of sriracha sauce with toasted sesame seeds.
As a rule of thumb just consider the type of beer you are using in the tempura batter as well as the flavors of the oil you are adding to it and choose a dipping sauce accordingly.
Do let us know how your beer tempura green onions turned out. Please do. Especially if you used a Maibock. Prost everyone!
- 3 bunches of green onions (4 if onions are too thin)
- 2 cups of coconut or vegetable oil for frying
- TEMPURA BATTER:
- 1½ cup all purpose flour
- 1 12 oz beer (Maibock, Pilsner, Helles, Vienna lager, Kolsch)
- ½ tsp baking powder
- 1 tbsp sesame oil
- DIPPING SAUCE:
- 2 tbsp soy sauce
- ½ lime (juice of)
- sriracha sauce to taste
- toasted sesame seeds to taste
- Clean the green onions. Cut off the white heads and most of the length of the green parts - you are aiming at pieces 6-7 inches long. Set aside.
- Make the dipping sauce by combining all the ingredients and set aside.
- Over medium heat heat 2 cups of coconut or vegetable oil in a deep, heavy bottomed pan or a wok. Wait until the oil reaches 375 °F.
- In the meantime, in a mixing bowl combine the flour and baking powder. Mix well.
- Add the sesame oil and the beer and stir until combined. Small flour 'chunks' are OK.
- Once the oil reaches 375 °F dip four green onions in the batter until completely covered and drop them in the oil.
- Fry for just over a minute, until you see that the batter begins to turn golden.
- Remove from the oil and set to drain over paper towels.
- Continue with the rest of the green onions, working in batches of 4.
- Serve while still hot and enjoy with your favorite beer.
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