BEER BATTERED ONION RINGS
Beer battered onion rings - my mother-in-law taught me this. You can actually use this batter for a lot of things, like zucchini, eggplant, jalapenos, etc.
Provided by kim
Categories Appetizers and Snacks
Time 25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 40.9 g, Cholesterol 31 mg, Fat 5.1 g, Fiber 2.8 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 17.4 mg, Sugar 5.1 g
TEMPURA BATTERED ONION RINGS
Steps:
- Fill a large Dutch oven or fryer with oil and preheat to 350 degrees F.
- Sift dry ingredients into a large mixing bowl and make a well in the center. Crack the egg yolk into a separate bowl and break it up with a fork. Add this to the well in the middle of the flour and slowly pour in the beer as you whisk. Gradually make wider circles with the whisk to incorporate the dry ingredients from the edges - this will minimize the chance of lumps. Continue until all the dry ingredients are mixed and the batter is of a smooth consistency.
- Take the onion rings and remove the thin membrane found between the layers; (otherwise the batter won't stick as well). In a large dish add some rice flour, and season with salt and pepper, to taste. Coat each ring in the flour. Dip in the batter and fry in hot oil in batches until golden. Drain on paper towels and season with salt.
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 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 TEMPURA ONION RINGS
To prevent the onions from sticking together as they cook, be sure to add the onion rings one at a time to the hot oil, and don't overcrowd the pot.
Provided by Vickie Parks
Categories Vegetables
Time 40m
Number Of Ingredients 7
Steps:
- 1. Set a wire rack on a baking sheet and place in an oven. Preheat the oven to 200°F. Line another baking sheet with paper towels.
- 2. Pour oil into a 7 1/2-quart deep fryer and heat over medium-high heat to 365°F according to the manufacturer's instructions.
- 3. Put 1 cup of the flour in a pie dish or a wide, shallow bowl. In a large bowl, whisk together the remaining 2 1/2 cups flour, salt, onion powder and garlic powder until combined. Add the beer to the seasoned flour and whisk briskly until the batter is smooth.
- 4. Working with a few onion rings at a time, dust them with the flour, then dip them into the beer batter, letting the excess drip off. Using tongs, drop the onion rings, one at a time, into the oil and fry until golden underneath, about 2 minutes. Using a skimmer, turn the onion rings over and fry until golden on the other side, about 2 minutes more.
- 5. Transfer the onion rings to the paper towel-lined baking sheet to drain. Sprinkle with salt, then place on the rack-lined baking sheet in the oven for a few minutes. Repeat with the remaining onion rings, flour and batter.
ONION RINGS
A slightly sweet batter makes these crispy rings extra special and delicious! You may want to double or triple the recipe.
Provided by T
Categories Appetizers and Snacks
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Heat the oil in a large, deep skillet over medium high heat.
- Prepare pancake mix according to package directions.
- One at a time, dip Spanish onion rings into the prepared pancake batter, then into the hot oil. Fry until crispy and browned, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 29.1 g, Fat 22.6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 2.8 g, Sodium 485.1 mg, Sugar 1.6 g
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.
RESTAURANT STYLE ONION RINGS RECIPE
Restaurant Style Onion Rings - when it comes to making homemade onion rings at home, the key is making onion rings CRISPY! Follow this recipe, and you'll get crispy onion rings every time.
Provided by Elyse Ellis
Categories Appetizer
Time 13m
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a deep-fryer or pot to 365 degrees. Onion slices should be about 1/4 inch thick. Separate the onion slices into rings and set aside.
- In a bowl, combine flour, baking powder and salt.
- Dip the onion slices in the flour mixture until completely coated and set aside.
- Whisk the eggs and milk into the flour mixture.
- Dip the floured rings into the batter to coat and place on a wire rack to let excess batter drip off.
- Pour the bread crumbs in a large bowl. Gently toss battered onions into the bread crumbs and and coat evenly.
- Deep fry a few rings at a time for 2-3 minutes, or until golden brown.
- Place finished onion rings on paper towels to drain.
- Season with seasoning salt and serve.
Nutrition Facts : Calories 405 kcal, Carbohydrate 43 g, Protein 9 g, Fat 22 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 59 mg, Sodium 633 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 4 g, ServingSize 1 serving
TEMPURA ONION RINGS
Make and share this Tempura Onion Rings recipe from Food.com.
Provided by bricookie55
Categories Onions
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl of cold water, soak the onions for 10 to 15 minutes. Let drain on paper towels.
- Meanwhile, in a large, deep pot or skillet, heat 2 inches of oil over medium-high heat until it registers 360F on a deep-fry thermometer.
- Fill a large bowl halfway with ice. In a separate, medium bowl, whisk the flour, cornstarch, baking powder, and salt. Add the 1 1/4 cups ice water and stir, just until a batter forms. (The batter will be thin, with small lumps and bubbles.) Place the batter bowl inside the bowl of ice to keep cold.
- Using tongs, coat the onion rings with the batter, letting the excess drip off. Working in batches, drop the rings into the oil and fry until light golden, 2 1/2 to 3 minutes. Using the tongs, transfer the rings to paper towels to drain; return the oil to 360F between batches.
- Serve with the ketchup and ranch dressing.
Nutrition Facts : Calories 117.5, Fat 0.2, SaturatedFat 0.1, Sodium 430.6, Carbohydrate 26.1, Fiber 1.2, Sugar 1.6, Protein 2.5
EASY TEMPURA BATTER RECIPE
Try this batter on vegetables such as zucchini, green beans, mushrooms, pickles, Brussels sprouts, peppers, onion rings, eggplant, okra, and green tomatoes sliced about 1/4-inch (6mm) thick. For seafood, try shrimp, squid, crab, lobster, or any white fish such as perch or cod.
Provided by Kris Coppieters
Categories Dinner Lunch Main Course Sauces and Condiments Vegetable
Number Of Ingredients 12
Steps:
- Prep. Chill the beer or club soda. Cold temps help prevent gluten formation.
- Mix the dry ingredients in a small bowl. Beat the eggs lightly in a large bowl. Add the rest of the wet ingredients to the eggs and stir. Pour the dry ingredients into the wet and stir but don't mix aggressively as you don't want to form gluten. Some clumps of dry flour should still be floating around in the batter, and the consistency should be a bit thinner than pancake batter. When you dunk something in it, the batter should coat the food thoroughly as excess batter gradually drips off. The batter should not be so thin that it immediately sheets off the food. If you need to thicken it, gently stir in more flour. To thin it, add beer, club soda, or water.
- Fire up. Preheat a 1-inch (2.5cm) depth of oil to 375°F (191°C), preferably in a cast-iron Dutch oven on your grill.
- Dunk the vegetables or seafood into the batter. Stir until coated. Note that if you are frying peppers or other pods (like okra), poke some holes in them so they don't explode.
- Cook. With tongs, pull the vegetable or seafood out, let some of the excess batter drip off, and slip the vegetables or seafood into the oil. Try to cook pieces of similar thickness together so they are done at the same time. Do not crowd the pot or the oil temperature will drop too low. Try to keep the oil temp above 325°F (163°C). Flip the vegetables or seafood often and fry until the batter is pale golden in color, 1 to 2 minutes. If you are doing chicken this way, fry until the white meat reaches an internal temp of 160 to 165°F (71° to 74°C) or the dark meat reaches 170 to 175°F (77° to 79°C). Don't worry about the internal temperature of veggies and seafood. They will be safe when the batter is golden. When done, lift the food out with tongs or a spider strainer and spill them onto the grate or paper towels to drain and drip dry for a minute or two.
- Serve. Sprinkle with coarse salt and serve. Scoop out any bits of fried batter left in the oil before the next batch goes in. These crunchy bits are called tenkasu and can be used in sandwich wraps, as toppings for noodle dishes, and as garnishes for soups.
TEMPURA ONION RINGS
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- In a wok or large pot, heat oil until a deep-frying thermometer registers 370 degrees. In a medium bowl set over an ice bath, stir yolk with chopsticks or a whisk; add ice water, stirring to combine. Sift flour and cornstarch into egg mixture, stirring to incorporate. Don't worry about a few remaining lumps in the batter.
- Coat onion rings with batter, letting excess drip back into bowl. Fry onion rings in the hot oil in small batches, turning once, until just beginning to color. Drain on paper towel. Repeat process, skimming oil of tempura batter bits as necessary until all onion rings have been fried. If oil becomes dark, begin again with fresh oil. Serve immediately.
THE FOOD LAB'S FOOLPROOF ONION RINGS RECIPE
The crispest, lightest onion rings you'll ever taste.
Provided by J. Kenji López-Alt
Categories Side Dish Snack Appetizers and Hors d'Oeuvres Sides Snacks
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Separate the onion rounds into individual rings. Place in a gallon-sized zipper-lock freezer bag and put them in the freezer until completely frozen, at least 1 hour (they can stay in the freezer for up to 1 month).
- When ready to fry, remove the onion rings from the freezer bag, transfer to a bowl, and thaw under tepid running water. Transfer to a rimmed baking sheet lined with a clean kitchen towel or several layers of paper towels and dry the rings thoroughly. Carefully peel off the inner papery membrane from each ring and discard (the rings will be very floppy). Set aside.
- Preheat the oil to 375°F in a large wok or a Dutch oven over medium-high heat. Combine the flour, cornstarch, baking powder, baking soda, and paprika in a medium bowl and whisk together. Combine the beer and vodka in a small bowl.
- Slowly add the beer mixture to the flour mixture, whisking constantly until the batter has texture of thick paint (you may not need all of the beer). The batter should leave a trail if you drip it back into the bowl off the whisk. Do not overmix; a few small lumps are OK. Dip one onion ring in the batter, making sure that all surfaces are coated, lift it out, letting the excess batter drip off, and add it to the hot oil by slowly lowering it in with your fingers until just one side is sticking out, then dropping it in. Repeat until half of the rings are in the oil. Fry, flipping the rings halfway through cooking, until they are deep golden brown, about 4 minutes. Transfer the rings to a large mixing bowl lined with paper towels and toss while sprinkling salt over them. The fried rings can be placed on a rack on a rimmed baking sheet and kept hot in a 200°F oven while you fry the remaining rings. Serve the rings immediately.
Nutrition Facts : Calories 249 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, Sodium 518 mg, Sugar 3 g, Fat 18 g, ServingSize Serves 4, UnsaturatedFat 0 g
BEER-BATTER TEMPURA
Categories Shellfish Vegetable Appetizer Fry Winter Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- In a bowl whisk beer into flour until smooth and stir in salt. Make several shallow cuts across inside curve of each shrimp and press shrimp gently (to help prevent curling during cooking). Peel sweet potato and cut crosswise into 1/4-inch-thick slices.
- In a 3-quart saucepan heat 2 inches oil to 375°F. Working in batches of 3 or 4 pieces, dredge shrimp, sweet potato slices, bell pepper rings, and asparagus spears in batter to coat completely, letting excess drip off, and fry, turning, until golden, about 3 minutes. Transfer tempura as fried to brown paper with tongs to drain and season with salt.
- Serve tempura with soy sauce.
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- Meanwhile, in a large, deep pot or skillet, heat 2 inches of oil over medium-high heat until it registers 360 degrees on a deep-fat thermometer. Fill a large bowl halfway with ice. In a medium bowl, whisk the flour, cornstarch, baking powder and salt. Add the ice water and stir just until a batter forms. (The batter will be thin, with small lumps and bubbles.) Place the batter bowl inside the bowl of ice to keep cold.
- Using tongs, coat the onion rings with the batter, letting the excess drip off. Working in batches, drop the rings into the oil and fry until light golden, 2-1/2 to 3 minutes. Using the tongs, transfer the rings to paper towels to drain; return the oil to 360 degrees between batches. Serve with the ketchup.
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- Preheat the deep fryer to 190°C (375°F). Place a cooling rack on a baking sheet or line a baking sheet with paper towels.
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- In a large bowl, whisk the flour with the cornstarch, baking powder and the 2 teaspoons of kosher salt. Whisk in 3 cups of the club soda until the batter is smooth. Add more club soda, about 1 tablespoon at a time, until the mixture is the consistency of thin pancake batter. Let stand for 10 minutes.
- Meanwhile, in a large saucepan, heat the vegetable oil to 380°. Dip 8 onion rings in the batter, letting the excess drip back into the bowl. Fry the onion rings in the hot oil over high heat, turning occasionally, until golden and crispy, about 3 minutes. Transfer the onion rings to a paper towel-lined baking sheet and sprinkle lightly with salt. Repeat with the remaining onion rings and batter and serve hot or warm.
10 BEST ONION RINGS IN LOS ANGELES - LA WEEKLY
From laweekly.com
Estimated Reading Time 7 mins
- Akasha: The best of the best onion rings are being deep-fried in downtown Culver City and have been earning praise for years. What makes them No. 1? Three very special things are at play.
- Kate Mantilini: Please don't let the picture deter you from trying the stupendous rings at Beverly Hills institution Kate Mantilini. Heavily battered and fried in a way that's reminiscent of a doughnut, they're deeply scented with a bouquet of rosemary and sage.
- Western Smoke House: The onion rings aren't even on the menu at this Scoops Westside-adjacent barbecue spot, but they should be. You'll just have to ask for them, and hope they say yes.
- Jar: Jar is an exceptionally tranquil place to indulge in onion rings, though certainly not the first place that comes to mind when you're out for a snack, since it's more likely you're there ordering a flawlessly executed chop than bar food.
- Astro Burger: Astro Burger is not your typical cash-only, vegan-friendly, Greek burger place that makes fantastic onion rings, but it is the best at it.
- Umami Burger: There's always more than meets the eye at Umami Burger. For the casually named tempura onion rings, there's the hidden allure of not just beer but malt liquor going into the mix.
- Schnitzly: There are a few reasons to love these crispy hoops that line up like toy soldiers. For one thing, they're so uniform that you have to marvel at the mechanics that created them.
- Stout: If you have a burger spot that specializes in serving small-batch, craft beers, it makes perfect sense that your onion rings would be of the beer-battered variety.
- Fatburger: When you walk into a Fatburger, you're greeted with a riot of red and yellow and a prominent sign that says, “Most onion rings come from freezers.
- Farmer Boys: If your idea of the perfect restaurant is the kind of place where you can roll in at 8 a.m. to order a stack of four or seven (why those numbers, we can only guess) gigantic onion rings, this is the spot for you.
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