Heat oil to 350 degrees in a deep fryer or large heavy saucepan suitable for deep-frying. Follow instructions for quantity of oil for deep fryer. For heavy saucepan, allow at least 2-inches of oil.
Beer-battered. Deep-fat fried. Bratwursts. What don't we like about this recipe?! Plus, you can fry them, freeze them, and then bake them in an oven for 350 degrees when you're ready to enjoy them.
Servings and Ingredients
|Hy-Vee vegetable oil, for deep-frying|
|1 (14-oz.) pkg. fully-cooked brats, cut in half crosswise (5-ct.)|
|12 (5-1/2-inch each) wooden skewers, cut in half crosswise|
|½ c. Hy-Vee all-purpose flour, plus additional for dusting|
|¾ c. yellow cornmeal|
|1 ½ tsp. Hy-Vee baking powder|
|1 ½ tsp. Hy-Vee granulated sugar|
|¼ tsp. Hy-Vee salt|
|½ c. stout beer, plus additional as needed|
|1 Hy-Vee large egg, lightly beaten|
|1 tbsp. Hy-Vee honey|
|Hy-Vee stone ground Dijon mustard, for serving|
|Italian parsley, for garnish|
Things To Grab
- Deep fryer or large heavy saucepan
- Paper towels
- Medium bowl
- Small bowl
- Martini glasses
Pat brat halves dry with paper towels; dust with flour. Insert wooden skewers into brat halves for handles. Combine flour, cornmeal, baking powder, sugar, and salt in a bowl.
Whisk together beer, egg, and honey. Slowly whisk beer mixture into flour mixture until combined. If necessary, add 1 to 3 tablespoons additional beer to reach desired consistency. Dip 3 skewered brats into batter; coat well. Place each dipped brat immediately into fryer.
Fry brats in batches for 3 to 4 minutes or until golden brown. Remove from fryer; drain on paper towels and keep warm. Serve in martini glasses with mustard. Garnish with parsley, if desired.
Hyvee Culinary Expert TipNutrition cannot be accurately calculated for fried foods.