Backwood Beer Batter Deep Fryin

Yall Come for this ONE.  Remember folks these eggs are some of the healthiest eggs around. Even more reason to incorporate them into a good ol’ deep fry session. Some of you may be season fryers and some may be testing the oil for the first time. Either way it’s a change of pace from the salad and smoothies of Santa Cruz. Warning: Hot oil burns, so don’t put your face in it also a shirt is recommended. Always have some extra oil handy in case the frying oil gets too hot, add more oil to mellow it out, and never ever add water to hot oil.  Also don’t try to fry frozen things! Despite the exciting possibility of burning your house and body away, deep frying is easy. Recipe is good for as many people as you want depending on how many ingredients and oil you have.

Suggested Ingredients:

  • Onions
  • Chicken (duh)
  • Summer Squash
  • Potatoes
  • Bananas
  • Nopales ( Young Prickly Pear Pads)
  • Lots of Frying oil (Soybean, Peanut [healthiest], Canola, anything with a high boiling temp.)

Hey Batter:

  • At least 5 Pajaro Pasture Eggs
  • A squirt of raw unpasteurized goat milk (or creamy substance of your delight)
  • A squirt of beer


  • An assortment of Breadcrumbs (Polenta, crushed stale bread, panko)

Pre-batter Dredge:

  • Flour (Power)

Dippin Sauce: Mix these ingredients together in a bowl in proportions you deem desirable.

  • Mayo
  • Yogurt
  • hot sauce
  • BBQ sauce
  • garlic
  •  dash of lemon juice
  • salt/pepper


  1. Cut all that is to be fried into finger sized pieces. If you are using Nopales remember to burn or singe the spines off over an open flame.
  2. Prepare the following stations: A plate with flour, a bowl with batter( Beaten egg, beer, milk and hot sauce), another plate with the ‘multicultrual’ breadcrumbs of your choice.
  3. Pour about 2-3-4 inches of oil into a small pot and heat over medium-high heat. The temperature of the oil is very important, you dont want it too hot that it is smoking or too cold that when you put something into the oil it doesn’t bubble. Regulating the oil temp. is important throughout the process as the oil gets dirty with the batter. If it gets too hot take it off the heat and add more oil.


  1. Repeat the following with everything you want to fry…… Dredge slices in flour then lather in batter, roll in breadcrumb, then drop them in.
  2. Cooking time will vary with the type of food you are frying and how hot the oil is. Ideally you want things to fry fast, less than 3-4 min. Note: Potatoes take a while to cook depending on how think you slice them.
  3. Note: Unless you have a commercial fryer you will be dredging, battering, and frying in succession. Take your time, dont overload the fryer.
  4. Once food appears to be done being fried, pull it out and put on a plate with paper towels. Eco-option: use a strainer propped up over a pan to drain the oil and catch runoff for cooking eggs in the morning.
  5. Continue frying until you experience chest pains, prolonged euphoria, and/or delusion. OR until the oil becomes mostly full of fallen batter and breadcrumbs, strain the oil and save for later.
  6. Dip your fried goods into your dipping sauce, which is noted above.

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