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Beer-Battered Onion Rings
Source: Casual Cuisines of the World - Diner
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  4 Hours 25 Minutes
Yield:  Serves 6
In some parts of the country, fried onion rings are as popular a companion to hamburgers as french fries. If you don't have an electric deep-fat fryer, choose a good heavy pan, place it safely on a rear burner and use at least 3 inches (7.5 cm) of oil. To ensure even browning, avoid overcrowding the pan.
RECIPE INGREDIENTS
For the Onions:
3 large yellow onions
2 cups milk, chilled
2 cups ice water
For the Batter:
1 1/3 cups all-purpose flour
1 teaspoon salt
1 tablespoon dry mustard
1/4 teaspoon freshly ground pepper
2 eggs, at room temperature
2 tablespoons vegetable oil
3/4 cup beer, at room temperature
Dash of Tabasco or other hot-pepper sauce
Vegetable oil for deep-frying
Beer-Battered Onion Rings Recipe at Cooking.com
DIRECTIONS
FOR THE ONIONS:
Slice the onions crosswise about 1/2 inch thick and then carefully separate the slices into rings. (You should have about 8 cups.) Place the rings in a wide, shallow dish in as few layers as possible.
In a bowl, whisk together the milk and ice water. Pour evenly over the onions. Cover the dish with plastic wrap and refrigerate for at least 2 hours or as long as overnight. Very carefully turn the rings at least once to soak them evenly.
FOR THE BATTER:
In a large bowl, whisk together the flour, salt, dry mustard and pepper; set aside. In a bowl, lightly beat the eggs; whisk in the vegetable oil, and then the beer and Tabasco, mixing well.
Make a well in the center of the flour mixture and pour in the egg mixture all at once. Using a whisk and starting in the center of the bowl and working outward, whisk until the mixture is free of lumps. Cover and let stand for at least 2 hours or as long as overnight.
Line 2 baking sheets with a double layer of paper towels. Using tongs, remove the onion rings from the milk mixture, shaking off the excess liquid, and let drain on one of the prepared sheets. Pat the onion rings dry with more paper towels to remove all excess moisture.
In a deep-fat fryer or large, heavy saucepan over medium-high heat, pour in vegetable oil to a depth of at least 3 inches. Heat until the oil registers 375 degrees on a deep-fat frying thermometer, or until a small cube of bread dropped into the oil browns in about 45 seconds.
Stir the batter. Working in batches and using the tongs, dip the onion rings into the batter, shaking off any excess; quickly but carefully drop them into the hot oil. Fry the onion rings, turning occasionally with the tongs, until a deep golden brown, 4-5 minutes.
TO SERVE:
Transfer the cooked onion rings to the other paper towel-lined baking sheet and let drain briefly. Serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Serves 6
Calories: 294
Fat. Total: 11g
Fiber: 2g
Carbohydrates, Total: 37g
Sodium: 454mg
% Cal. from Fat: 34%
Cholesterol: 77mg
Protein: 10g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: diane, FL Reviewed: 02/06/2011
Yum is right! Out of this world taste
I will make this a keeper for sure
4 people gave this Cheers. Click here to Cheer this review. Report Violation
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