A versatile and easy-to-make batter for deep-frying that yields crispy and flavorful results.
Combine the flour, cornstarch, baking powder, salt, pepper, and garlic powder in a mixing bowl.
Sift the dry ingredients to ensure a smooth batter.
Gradually add the cold beer to the dry ingredients, whisking gently until just combined. Avoid overmixing.
Use cold beer to help create a light and airy batter.
Dredge the items to be fried in the additional flour, shaking off any excess.
Ensure the items are dry before dredging to help the batter adhere better.
Dip the floured items into the batter, allowing excess to drip off.
Hold the item over the bowl for a few seconds to let the excess batter drip off.
Carefully place the battered items into the hot oil, holding them for a few seconds before releasing to prevent sticking.
Fry in small batches to maintain the oil temperature and achieve even cooking.
Remove the fried items from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve immediately for the best texture and flavor.
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