Beer-Battered Onion Rings

from Denton and ( with my changes)

3 cups flour
2 eggs, separated
1 cup Fat Tire Beer (its better, I promise)
4 Tbsp butter, melted
salt to taste (a pinch or so)
3 large Vidalia or Walla Walla onions (these are the best ones to use)

Put flour into large bowl. In another large bowl beat egg yolks. Add in beer, butter, and salt. Set aside 1 cup of flour (from the 3 cups) in a small bowl for dipping the onion rings. Slowly stir the egg mixture into the remaining 2 cups flour and mix well. Allow to stand for 30 minutes to an hour. Heat up deep fryer to 375.

In a small bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.

Coat each onion ring with flour (to help the batter stick) and then dip into batter.Using a fork allow some of the batter to drip off a bit. Carefully dip the onion ring into the hot oil. You don't want to just plop it in there or the batter will fly off and your onion ring won't be as pretty. (But it still tastes the same.)Deep fry until rings are golden brown.

Note: If you don't need to use all the batter, it can be refrigerated for up to 2 days.

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