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     Beer Batter Onion Rings

 



Above: Deep fried onion rings made with beer batter.

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Ingredients
1 large yellow onion
1 cup flour
1 large egg
3/4 cup beer (or 3/4 cup club soda)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon black pepper


Utensils and Supplies
deep fryer
frying basket
whisk
fork
measuring cups
measuring spoons
mixing bowls
paper towels
baking sheet


Above:
Prepare the onion.  Carefully cut the onion into 3/8 to 1/2 inch slices after removing the dry layers of outer skin,
(discard top and root ends).  Then separate the slices into individual rings.



Above: Rings ready to be battered.



Heat cooking oil to 375 degrees.



Above: Place paper towels on a baking sheet to drain excess oil from rings when frying is complete.



While the oil is heating make the batter.  Combine dry ingredients in a medium sized mixing bowl.  Crack egg in a separate
small bowl and lightly beat with a fork.  Pour egg into dry ingredients.  Add beer, (or club soda), to egg and dry
ingredients. 
 Whisk all of the ingredients together until smooth.


Above:
Dip rings in batter with a fork, making sure all sides and edges are well coated.  If your batter seems too thick add
a bit more beer, (or club soda), and whisk again.  Leave rings in batter until you are ready to drop them in the heated oil.
If batter does not remain adhered, re-coat just prior to frying.



Place the fryer basket in the heated oil.


When the oil has reached the proper temperature, use a fork to drop in a few batter-coated onion rings at a time
depending on the size of your fryer basket.  Only put as many onions as can fit with room to spare floating on the
top of the oil.  Fry for two to three minutes, turning the rings over with tongs halfway through cooking time.



Batter should be very golden and/or light brown to insure onions get cooked through.  Remove onion rings from oil with
tongs or by removing the basket from the oil.  Place rings on paper towels to drain excess oil.  Repeat until all rings are
fried.  Salt rings right after frying if desired.



Above: Drain onion rings and serve.  Try the KQ Honey Mustard Dipping Sauce, CLICK HERE.


Leftovers can be stashed in a sealed, paper towel lined container for a day or two at room temperature.  Onion rings can
be reheated on a baking sheet in a 300-degree oven for 15-20 minutes and they will crisp up again nicely.


KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
BEER BATTER ONION RINGS

Ingredients
1 large yellow onion
1 cup flour
1 large egg
3/4 cup beer (or 3/4 cup club soda)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon black pepper


Utensils and Supplies
deep fryer
frying basket
whisk
fork
measuring cups
measuring spoons
mixing bowls
paper towels
baking sheet

Prepare the onion.  Carefully cut the onion into 3/8 to 1/2 inch slices after removing the dry layers of outer skin,
(discard top and root ends).  Then separate the slices into individual rings.  Heat cooking oil to 375 degrees.  Place
paper towels on a baking sheet to drain excess oil from rings when frying is complete.  While the oil is heating make
the batter.  Combine dry ingredients in a medium sized mixing bowl.  Crack egg in a separate small bowl and lightly
beat with a fork.  Pour egg into dry ingredients.  Add beer, (or club soda), to egg and dry ingredients.  Whisk all of the
ingredients together until smooth.  Dip rings in batter with a fork, making sure all sides and edges are well coated.
If your batter seems too thick add a bit more beer, (or club soda), and whisk again.  Leave rings in batter until you
are ready to drop them in the heated oil.  If batter does not remain adhered, re-coat just prior to frying.  Place the
fryer basket in the heated oil.  When the oil has reached the proper temperature, use a fork to drop in a few
batter-coated onion rings at a time depending on the size of your fryer basket.  Only put as many onions as can fit
with room to spare floating on the top of the oil.  Fry for two to three minutes, turning the rings over with tongs halfway
through cooking time.  Batter should be very golden and/or light brown to insure onions get cooked through.  Remove
onion rings from oil with tongs or by removing the basket from the oil.  Place rings on paper towels to drain excess oil.
Repeat until all rings are fried.  Salt rings right after frying if desired.  Try the KQ Honey Mustard Dipping Sauce,

CLICK HERE.
 Leftovers can be stashed in a sealed, paper towel lined container for a day or two at room temperature.
Onion rings can be reheated on a baking sheet in a 300-degree oven for 15-20 minutes and will crisp up again nicely.


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