Sweet Onion Rings W A Beer Batter Recipes

Steps:

• Preheat oven to 250°F. Set two cooling racks over two rimmed baking sheets.
• Cut onions crosswise into 1/2-inch thick slices and separate into rings. Reserve small inner rings for another use. Add 1 cup flour to a large bowl. Toss rings in flour and let sit 30 minutes.
• When ready to fry, whisk together remaining 2 cups flour, cornstarch, garlic and onion powder, cayenne, sugar and salt in a large bowl. In another large bowl, whisk together the beer, water, and egg. Gradually whisk the dry mixture to the wet mixture.
• Heat an inch of oil in a large pot over medium-high heat until it registers 350°F on a deep fry/candy thermometer. Working in batches to prevent crowding, dredge the onion rings in the batter and immediately drop into the oil. Cook onion rings, turning once, until golden, about 3 minutes total. Transfer cooked rings to the cooling racks set over the baking sheets. Sprinkle with salt and keep warm in oven while frying remaining batches.

Steps:

• WIPE the onions off with a paper towel. Leave the skins on and slice the end off. Then slice the onions into about 1/4 inch wide slices..When the rings start getting small, stop cutting. Start warming the oil...so it will be ready for your onions.
• Gently remove only the paper outer skins from onions. Then seperate the rings into single rings, by pushing the centers out. The center and the ends of the onion, can be chopped up and used for a salad, spaghetti sauce....et. Maybe my CREAMED ONION RECIPE ! You only want the larger rings.
• In a bowl combine the flour,salt,and baking soda...Mix well. THen add the ice cold beer. Mix again. you want a batter like pancake mix. If the batter get thick, add a littl water...or more beer..you can alwys drink what is left!....LOL Dip you rings into batter, one at a time with a fork....cook in the hot oil.in a skillet.. 2-3 at a time. Both sides. Drain on a paper towel, and cook more. THey can be kept warm in a slow oven...on a cookie sheet lined with a new paper towel...till serving time. Use a sauce of your choice. We had catsup and mustard....mixed...wirh a couple drops of pickle juice...or Vodka..if you desire!....LOL SERVE HOT!!!..sprinkle with sea salt. 3 rd picture is another JAP COOK Loretta, J. from Hope, ID. and me.

Steps:

• In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter.
• In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip onions in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.

Steps:

• In a large pot over medium-high heat, bring 3 inches (8 cm) of oil to 375˚F (190˚C).
• Peel and cut onions crosswise into ½ (1 ⅓ cm) inch slices.
• Separate into rings and place in a large bowl with ice water while you prepare the batter.
• In a medium mixing bowl, whisk together 1 cup flour (125 g), salt, white pepper, and baking powder.
• Whisk in beer and 2 tablespoons of ice water until just combined.
• In a separate bowl, add the remaining 1 cup (125 g) of flour.
• Remove the rings from the ice water bath and pat dry. Coat the rings first in the flour then in the batter, allowing any excess to drip off.
• Working in batches, transfer battered rings to hot oil to cook for 2 to 3 minutes, or until golden brown.
• Transfer to a paper towel lined rack to drain. Sprinkle with salt.
• Enjoy!

Steps:

• In a small bowl, combine the first 5 ingredients; set aside., In a shallow bowl, whisk flour and beer until smooth. Let stand 20 minutes. Cut onions into 1/4-in. slices; separate into rings. Dip onion rings in flour mixture. , In an electric skillet, heat 1 in. oil to 375°. Fry onion rings, a few at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve immediately with Creole mustard sauce.

Steps:

• Heat oil in a large heavy pot. It should be at least 3 inches deep, but more is better.
• In a wide shallow bowl, whisk together flour, cornmeal, cornstarch and cayenne. In a second bowl, beat egg and buttermilk. Separate onion slices into rings.
• Working in batches, lightly toss the rings in the flour mixture, then dip into the buttermilk mixture. Allow most of the liquid to drip off, then toss again in the flour mixture. Shake off as much flour as possible and place the rings into the hot oil.
• Fry for 2 to 3 minutes or until golden brown, moving the rings around a bit in the oil to keep them separated.
• Put the onion rings on a plate or bowl lined with paper towel and salt. Repeat until the onions are done.