BEER BATTER APPLE RINGS RECIPE BY TASTY
Here's what you need: flour, cinnamon, redd's apple ale, red apples, powdered sugar, oil
Provided by Tasty
Categories Sides
Yield 12 rings
Number Of Ingredients 6
Steps:
- Heat oil in a large pot so it's at least 4 inches (10 cm) deep. If you have a thermometer, be sure the oil reaches at least 360ºF (185ºC) for frying.
- In a bowl, whisk together flour, cinnamon, and Redd's Apple Ale until smooth.
- Slice off the top and bottom of the apples, and slice each apple into ½-inch (1 cm) thick rounds.
- With a teaspoon or large piping tip, cut out a circle in the center of the apple ring to make it look like a donut.
- With a paper towel, pat down the apple slices.
- Dip the apple slices in the batter.
- Fry them two to three at a time. Flip each apple slice once during frying and fry until both sides are golden brown.
- Carefully remove from the oil and place onto paper towels or a drying rack.
- Cool, then sprinkle with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 125 calories, Carbohydrate 23 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, Sugar 9 grams
BEER-BATTERED ONION RINGS BY MARTHA STEWART RECIPE BY TASTY
Here's what you need: large white onions, ice water, all-purpose flour, coarse salt, white pepper, baking powder, beer, ice water, peanut oil
Provided by Scott Loitsch
Categories Sides
Yield 4 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 395 calories, Carbohydrate 68 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, Sugar 7 grams
BEER-BATTERED ONION STRINGS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Special equipment: a mandolin; a deep-frying thermometer
- Mix the flour, baking powder, seasoned salt and pepper in a large bowl. In a pitcher, mix together the beer and eggs. Pour the liquid into the dry ingredients and mix.
- In a large heavy-bottomed pot, heat enough vegetable oil to come halfway up the sides of the pot until a deep-frying thermometer inserted in the oil registers 375 degrees F.
- In batches, dip the onion strings into the batter, then plunge them into the hot oil and cook until golden, 2 to 3 minutes. Drain on a paper towel and repeat with the rest of the onions. Sprinkle with seasoned salt.
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
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
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.
BEER-BATTERED ONION RINGS
The buttermilk-beer batter, seasoned with cayenne, yields a golden coating on the fried rings that gets even better when spritzed with lemon juice. Enjoy these alongside our Beef Burgers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Combine flour, salt, and a pinch of cayenne in a medium bowl. Whisk in buttermilk, beer, egg, and lemon zest, and let stand for 20 minutes.
- Preheat oven to 200 degrees. Place a baking sheet on middle rack of oven. Heat oil to 380 degrees in a large, heavy saucepan over medium-high heat. Dip a few slices of onion in batter, turning to coat. Gently drop slices into oil. Cook, turning once with a wire-mesh skimmer, until golden brown, about 2 minutes. Transfer rings to paper towels, season with salt immediately, then transfer onions to the baking sheet to keep warm. Repeat with remaining onions. (Adjust heat as necessary to keep oil at a steady temperature.) Serve with lemon wedges for squeezing.
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
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