BEER-BATTERED ONION RINGS
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat 3 inches of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 365 degrees F. Meanwhile, preheat the oven to 200 degrees F and set a rack on a rimmed baking sheet.
- Whisk 1 cup all-purpose flour, the rice flour, baking powder, steak seasoning, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Whisk in the beer and seltzer until mostly smooth. Let sit 5 minutes to thicken. Place the remaining 1/2 cup all-purpose flour in a shallow bowl.
- Working in about five batches, dredge the onion rings in the flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, flipping occasionally, 3 to 4 minutes. Remove to the rack using a slotted spoon, season with salt and keep warm in the oven while you fry the remaining batches.
BEER-BATTERED ONION RINGS
Steps:
- Whisk together the flour, granulated garlic, cayenne and 1 tablespoon each salt and black pepper in a large bowl until well blended. In a separate large bowl, whisk together the buttermilk, milk and beer.
- Dunk the onion rings in the beer mixture and then toss in the flour mixture to coat evenly. Shake off the excess flour and lay the rings on a baking sheet. Let sit for 30 minutes.
- Meanwhile, fill a heavy pot with 3 inches of vegetable oil and heat to 350 degrees F. Sift the flour mixture to remove any clumps.
- Dunk the onions a second time in the buttermilk and toss in the flour. Shake off any excess flour before dropping the rings into the hot oil. Fry until golden, 1 to 2 minutes per side. Drain on paper towels. Serve with your favorite dipping sauce.
BEER-BATTERED ONION RINGS
The addition of high-quality beer and a tempura-like batter make these onion rings lighter and more flavorful than the greasy ones you might know.
Provided by Spencer Bezaire
Categories Onion Appetizer Side Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6 as an appetizer or side dish
Number Of Ingredients 14
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.
BEER BATTERED ONION RINGS
Make and share this Beer Battered Onion Rings recipe from Food.com.
Provided by King Jay II
Categories Onions
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the Flour, Baking Powder, Salt, Black Pepper, and Red Pepper in a bowl. Add the Beer and Vanilla and stir to make batter. Once mixed cover and let stand 30 to 50 minutes.
- Next separate the Egg Whites into a bowl. Using an electric mixer beat the Egg Whites until soft peaks form. Fold Egg Whites into the batter.
- Place the Bread Crumbs into a separate dish. Dip the Onion slices in the batter, then dredge through the Bread Crumbs and place in a single layer, on wax paper lined cookie sheet. Use wax paper to separate the layers. As soon as possible put the cookie sheet in the freezer. Freeze rings for at least 1 hour. After 1 hour place rings in an air tight container for longer storage time; they can be frozen for up to 3 months.
- Remove rings and fry in 375 degree soy or peanut oil for appox. 2 minutes. For more even frying flip the rings. Fry in small batches, being careful not to crowd the pan.
- *For a slightly spicy taste double the Red Pepper.
- **For spicy taste that will stand up to the Ranch or other dairy based dips, double the Red Pepper and add 1/8 cup Sriracha sauce to the batter.
BEER-BATTERED ONION RINGS
You probably don't want to know you can make better-than-restaurant quality onion rings in your own kitchen, but these are the best onion rings I've ever had. The recipe is from Cook's Country June/July 2009 from America's Test Kitchens. Make sure you don't soak the onion rounds longer than 2 hours or they will turn soft and become too saturated to crisp properly. Cider vinegar may be used in place of malt vinegar. Use a candy thermometer to make sure the oil gets to 350 degrees. According to Cook's Country, ordinary yellow onions will produce acceptable rings but sweet onions are preferred. The beer soaking with vinegar and salt softens and flavors the raw onion. If the batter is too thick, the rings will be doughy. Too thin, and it will run off. Add the beer gradually until the batter falls from the whisk to form a ribbon trail. Fry the battered onion rings in small batches and transfer them one at a time to the hot oil so they don't stick together.
Provided by AmyZoe
Categories Low Protein
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place onion rounds, 2 cups beer, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in zipper-lock bag. Refrigerate 30 minutes or up to 2 hours.
- Heat the oil in a large Dutch oven over medium-high heat to 350 degrees.
- While oil is heating, combine flour, cornstarch, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
- Slowly whisk in 3/4 cup beer until just combined (some lumps will remain).
- Whisk in remaining beer as needed, 1 tablespoon at a time, until batter falls from whisk in steady stream and faint trail across surface of batter.
- Adjust oven rack to middle position and heat oven to 200 degrees.
- Remove onions from refrigerator and pour off liquid.
- Pat onion rounds dry with paper towels and separate into rings.
- Transfer 1/3 portion of rings to batter.
- One at a time, carefully transfer battered rings to oil.
- Fry until rings are golden brown and crisp, about 5 minutes, flipping halfway through frying.
- Drain rings on paper towel-lined baking sheet, season with salt and pepper, and transfer to oven.
- Return oil to 350 degrees and repeat with remaining onion rings and batter.
- Serve.
Nutrition Facts : Calories 4099.4, Fat 432.3, SaturatedFat 73.1, Sodium 103, Carbohydrate 52.1, Fiber 1.6, Sugar 2.5, Protein 3.8
BEER BATTER ONION RINGS
Make and share this Beer Batter Onion Rings recipe from Food.com.
Provided by ThatJodiGirl
Categories Onions
Time 1h4m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Put the flour into a bowl and make a well in the center.
- Pour the beer into the well and whisk until combined.
- Let rest, covered for 1 hour.
- Peel onions and cut crosswise 1/3 inch thick and separate into rings.
- Dust the onion rings with the additional flour, shaking off the excess, and coat them with the batter.
- Working in batches, fry the onion rings in 2 inches of preheated 370 degrees, oil until they are golden.
- Transfer them with a slotted spoon to paper towels to drain and sprinkle them with salt to taste.
Nutrition Facts : Calories 112.9, Fat 0.2, SaturatedFat 0.1, Sodium 4, Carbohydrate 22, Fiber 1.4, Sugar 2.2, Protein 2.9
BEER BATTERED ONION RINGS
Provided by Guy Fieri
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven heat oil to 350 degrees F.
- In a food processor combine sour cream, mayonnaise, sun-dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover and refrigerate for 1 hour.
- Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour.
- Combine 1 cup of flour, remaining salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly.
- Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels.
- Garnish with Parmesan.
OLD DINER BEER-BATTERED ONION RING
I thought my mother's onion ring was good - until I tried this one. A yummy southern diner version of this irresistable finger food. *recipe orinally from southernfood.com
Provided by Izzy Knight
Categories Vegetable
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- 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 overnight.
- Very carefully turn the rings at least once to soak them evenly.
- Meanwhile, make 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 in the refrigerator.
- 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 fat frying thermometer, or until a bread cube dropped in 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 access.
- Quickly but carefully drop them into the hot oil.
- Fry them turning occasionally with the tongs until they are a deep golden brown, 4-5 minutes.
- Transfer the cooked ones to the other paper towel lined sheet.
- Cook them all and serve them.
Nutrition Facts : Calories 203.1, Fat 7.5, SaturatedFat 2.3, Cholesterol 61.4, Sodium 342.4, Carbohydrate 25.8, Fiber 1.6, Sugar 2.7, Protein 6.7
BAKED BEER BATTERED ONION RINGS
I found this recipe in the March 2000 issue of Cooking Light and have made it several times since. The rings are fried only for a minute, then baked in a hot oven. They are very crisp and yummy!
Provided by Kater
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°.
- Cut the onion crosswise into 3/4-inch-thick slices, and separate into rings.
- Use 16 of the largest rings; reserve remaining onion for another use.
- Lightly spoon flour into a dry measuring cup; level with a knife.
- Combine flour, salt, paprika, and pepper in a medium bowl.
- Stir in beer and egg white (batter will be thick).
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Dip 5 onion rings in batter, letting excess drip off.
- Add onion rings to pan; cook for 2 minutes on each side or until golden.
- Place the onion rings on a jelly-roll pan.
- Repeat procedure of dipping onion rings in batter and cooking in remaining oil, ending with 6 rings.
- Coat the onion rings with cooking spray.
- Bake at 400° for 10 minutes or until crisp.
- Note: Unless for some unknown reason you have an open can of beer in your refrigerator, try this simple way to flatten the suds you need for this batter.
- Measure 1/2 cup beer in a small bowl, and stir with a fork.
- You're left with about 1/3 cup flat beer.
ONION RINGS
You can rustle up these crispy bites with a few storecupboard ingredients - sparkling water is the key to a really light batter
Provided by Caroline Hire - Food writer
Categories Side dish
Number Of Ingredients 4
Steps:
- Use a fork to steady your onion. Slice the onion into rings about 1cm wide. Remove the skin and separate the rings.
- Heat the oil to 180C in a heavy-based pan - it should be no more than 1/ 3 full.
- Meanwhile put the flour and sparkling water in a bowl and season generously. Whisk together to form a batter.
- Coat a small batch of onion rings in batter. Carefully lower into the hot oil and deep-fry until crisp and golden, about 2 - 3 minutes. Remove with a slotted spoon and place on a piece of kitchen towel to drain. Repeat with the remaining onion and batter.
Nutrition Facts : Calories 348 calories, Fat 12 grams fat, SaturatedFat 2.3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7.2 grams sugar, Fiber 4.8 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
BATTER FRIED ONION RINGS
These are great homemade onion rings that are batter fried rather than having a bread crumb coating. They are addictive...be careful :)
Provided by Karen..
Categories Lunch/Snacks
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cover onion slices with cold water and let stand 30 minutes.
- Remove to paper towels and press to dry.
- Separate into rings.
- Combine flour, sugar and salt.
- Combine milk and egg in a medium bowl and add dry ingredients and melted shortening; mix thoroughly.
- Dip onion rings in batter and fry in deep fryer or skillet filled with a couple of inches of oil until golden brown on both sides.
- Remove and drain on paper towels.
- Serve immediately.
THE BEST BEER - BATTERED ONION RINGS
How often have you ordered beer-battered onion rings just to be disappointed? Finding good onion rings is as rare (and just as welcome!) as finding a parking space in downtown Boston. Now, you can make onion rings that will bring "oohs" and "ahhs" right in the comfort of your own home. Prep time does not include time to marinate.
Provided by Alan in SW Florida
Categories Onions
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place the onion rounds, 2 cups of beer, the vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large zip-lock plastic bag; refrigerate 30 minutes or up to 2 hours (do NOT soak the onions longer than 2 hours or they will turn mushy).
- Heat the oil in a Dutch oven over medium-high heat to 350 degrees. (Use an instant-read thermometer that registers high heat, or clip a candy/deep-fat thermometer onto the side of the pot.) While the oil is heating, combine the flour, cornstarch, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Slowly whisk in 3/4 cup beer until just combined (some lumps will remain). Whisk in the remaining 1/4 cup of beer as needed, 1 tablespoon at a time, until the batter falls from the whisk in a steady stream and leaves a trail across the surface of the batter.
- Adjust an oven rack to the middle position and preheat the oven to 200 degrees. Remove the onions from the refrigerator and pour off the liquid. Pat the onion rounds dry with paper towels and separate them into rings. Transfer one-third of the rings to the batter. One at a time, carefully transfer the battered rings to the oil. Fry until the rings are golden brown and crisp, about 5 minutes, flipping halfway through frying. Drain the rings on a paper towel-lined baking sheet, season with salt and pepper to taste, and transfer to the warm oven. Return the oil to 350 degrees and repeat twice more with the remaining rings and batter.
- Serve and enjoy!
Nutrition Facts : Calories 4107.4, Fat 432.3, SaturatedFat 73.1, Sodium 685.8, Carbohydrate 53.8, Fiber 2.2, Sugar 3.3, Protein 4.2
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