Beer-batter Onion Rings (recipe)
Posted by: will
Posted on: 2003-05-01 22:09:00
Now don't laugh... I can definitely whip up much more elaborate recipes than this, but these are quite tasty, and we have had some extra onions around the house that I needed to get rid of. The recipe is adapted from one I got from some website.
In a bowl, whisk together:
2/3 c flour (sifted)
1 tsp (or so) salt
2/3 c beer (I've tried a couple of ales / lagers; the recipe calls for Bass; tonight I used Sam Smith lager, which worked well).
The original recipe didn't call for it, but I suggest adding a TBSP or so of vegetable oil to the batter. I also put in a bit of egg replacer powder; if you eat eggs, you might consider adding an egg to the batter.
Anyway, mix together. Add enough beer to get the mixture to the consistency of a (thick) pancake batter. Some recipes suggest letting the mixture sit for a while.
If you have a dutch oven or cast iron skillet, heat it in a 250 degree oven for a little, then add some vegetable oil (at least an inch or so deep) and heat it on the stove. A wok or deep skillet will do if you don't have a cast iron pan. If you have a candy thermometer, try to get it heated to around 375.
Cut a large, sweet onion into 1/4" thick slices, and separate out the rings (saving, or discarding the middles). Dip the rings in batter and deep fry til golden brown, turning as needed.
Let cool and drain on some paper towels, and then put on a plate or cookie sheet in the oven to keep the rings warm while you fry the rest. Don't forget to use an oven mitt to handle the plate (not like *I* would forget to do something like this...).
Well, unless they were so good...