Beer Batter for Fritters

Whisk together all-purpose flour and baking powder in a large bowl, breaking up any lumps with the back of a spoon.

Make a well in the center of the dry ingredients and crack the egg into it, then pour in the beer.

Stir the wet ingredients into the dry ingredients using a whisk or wooden spoon until just combined; the batter should be slightly lumpy, not smooth.

Add the vegetable oil and gently fold it into the batter until evenly distributed; do not overmix.

Let the batter rest for 5 minutes at room temperature to allow the baking powder to activate.

Use the batter immediately to coat vegetables, fruits, or proteins for deep frying; dip pieces into the batter until fully coated, then carefully place into hot oil (around 350°F).

Fry the battered items for 2–3 minutes per side until golden brown and crispy, working in batches to avoid overcrowding the pan.

Remove the fried fritters with a slotted spoon and drain on paper towels before serving.