Buttermilk And Beer Battered Onion Rings Food

BUTTERMILK ONION RINGS

Steps:

• Fill a fryer or large Dutch oven with 2 inches vegetable oil; heat to 330 degrees F to 340 degrees F. Prepare the batter: Whisk the all-purpose flour, rice flour, parmesan, mustard powder, paprika, garlic powder and 2 tablespoons salt in a large bowl. Whisk the buttermilk, beer and dijon mustard in a separate large bowl. Add all but 1 cup of the wet ingredients to the dry ingredients and whisk to make a smooth batter, similar to a pancake batter.
• Test 1 onion ring: Dip in the batter and fry until golden brown, about 2 minutes. If the batter is still not cooked through, then it is probably too thick; add a splash more of the wet ingredients to the batter. (You may also need to add more of the wet ingredients to the batter as it sits.)
• Working in batches, dip the remaining onion rings in the batter and fry until golden brown, about 2 minutes. Remove with a slotted spoon and transfer to a rack. Immediately sprinkle with more parmesan.

CRISPY VIDALIA ONION RINGS IN BUTTERMILK BATTER

Steps:

• In a 3-quart pot, preheat 4-inches oil to 375 degrees F.
• In a shallow bowl, combine flours, cayenne, paprika, salt, and white pepper. Pour the buttermilk into another shallow dish.
• Toss the onion rings in the flour mixture and shake off excess flour. Add to buttermilk mixture and make sure the rings are thoroughly coated. With a clean hand, add rings to flour mix again and shake off any excess flour.
• Begin to fry in preheated oil in small batches, 1/4 of total amount at a time. Cook onion rings for about 3 to 5 minutes, turning occasionally with metal tongs or slotted spoon, until crispy and browned. Drain on paper towels and keep in warm place (low oven, about 200 degrees F) until ready to serve. Sprinkle with extra salt, if needed.
• In a heavy-bottomed saucepan, sweat onions and garlic in olive oil until translucent. Add peppers and vegetable stock and stew until 1/2 of stock has evaporated. Add spices and chiles. Cover with vinegar and wine. Allow to cook, uncovered, until most of the liquid has evaporated. Let cool, then puree in a food processor, and season with pepper and salt, to taste.
• Yield: 3 cups Preparation Time: 30 minutes Cooking Time: 1 hour

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:

• 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:

• 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.

CORNMEAL-FRIED ONION RINGS

Steps:

• Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
• When you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
• Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.

BEER BATTERED ONION RINGS

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.

BUTTERMILK ONION RINGS

Steps:

• Cut the onions in 1/4" slices. In a glass dish, soak the onions in the buttermilk for 30 to 60 minutes.
• In a brown paper sack, combine the flour, cornmeal, salt, onion powder, chili powder, and if needed, sugar. Drain the onions lightly and dredge them in the seasoned flour.
• Pour at least 4" of oil into a heavy saucepan. Heat the oil to 375°. Fry the onions, in batches, for 2 to 3 minutes, or until golden. For the crispiest results, drain on paper towels and spread on a serving plattter rather than piling them into a basket, where they could become soggy. Serve immediately.

BUTTERMILK BATTER-FRIED ONION RINGS

Steps:

• Cut onions into 1/2-inch slices, and separate into rings.
• Set aside.
• Whisk together flour and next 4 ingredients until smooth.
• Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°.
• Dip onion rings in batter, coating well.
• Fry, a few rings at a time, until golden.
• Drain on paper towels.
• Serve immediately.

BAKED BEER BATTERED ONION RINGS

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.

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.

BEER BATTER ONION RINGS

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.

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.

BUTTERMILK AND BEER-BATTERED ONION RINGS

Steps:

• Stir sugar into 2 quarts cold water.
• Slice onions 3/4 inch thick, place in sugar water and refrigerate.
• For the batter, mix all dry ingredients until well blended.
• Mix buttermilk, eggs and 2 T.
• oil together and mix into cornmeal mixture.
• Lightly stir but do not over mix.
• Gently fold in the beer until well mixed.
• Drink what's left of the beer.
• Refrigerate batter for 2 hours, rings and batter are best if chilled overnight.
• Drain onion rings.
• Make sure to discard thin membrane that separates from the rings or the batter won't stick.
• Place oil in a heavy skillet about 3/4 inch deep and heat to 350°.
• Dip rings into batter and fry until a deep, dark golden brown.
• Drain on a wire rack.