These tasty treats provide a hit of saltyness upon each mouthful and make a fantastic bar snack. Paul Foster recommends using local bitter but feel free to freestyle. A great vegetarian picnic idea

Method
1.
Pick the leaves off the lemon thyme and dehydrate for one hour in a dehydrator or an oven set to 60°C
2.
Once dry, grind in a pestle and mortar until fine. Add the sea salt and grind lightly - to keep the texture - until they are both well mixed. Reserve in an airtight container until needed
3.
Mix all of the ingredients for the dough in a food processor until they have just come together. Remove from the food processor and knead by hand until smooth. Wrap in cling film and rest for 1 hour
4.
Gradually work the dough through a pasta machine until it reaches its thinnest setting. Use a little rice flour for dusting if the dough is sticking
Deep fat fryer substitution
If you don’t have a deep-fat fryer, pour oil (use oil with a high smoking point like sunflower or walnut oil) into a large pan up to a third full. Once the oil reaches 180ºC - or a cube of white bread browns after 40 seconds - it is ready to use. Note: hot oil can be very dangerous, take care
5.
Cut the dough into 1cm wide strips and deep fry at 170°C (you may have to do this is in batches), turning constantly until they are puffed up and golden
6.
Once they are fried, remove the puffs and season with the lemon thyme salt. Drain on kitchen paper and once cool you can store in an airtight container until ready to serve
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Ingredients

Thyme salt

Dough

  • 150g of 00 flour
  • 50g of brown rice flour
  • 90ml of bitter
  • 2g of salt

Equipment

  1. Food processor or blender
  2. Deep fat fryer
  3. Pasta machine
  4. Dehydrator

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Up and coming British chef, Paul Foster, shares a recipe for beer puffs. The crispy snacks make a fabulous bar snack and can be used to kick off a large meal


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