Beer Battered Onion Strings Food

BEER BATTERED ONION RINGS

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

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:

• 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

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.

ONION STRINGS

Steps:

• Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
• In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
• Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
• Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
• Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up, and watch them! They'll be ready to remove from the oil in no time flat.
• When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.
• Repeat with the remaining onion slices and serve immediately.
• Pile these on top of a juicy grilled hamburger - to die for!

BEER-BATTERED ONION STRINGS

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

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.

BEER BATTERED ONION RINGS

Steps:

• In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter.
• In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip onions in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.

BEER-BATTERED ONION RINGS

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.