Old Diner Beer Battered Onion Ring Food

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:

• 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

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:

• 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.

OLD DINER BEER-BATTERED ONION RING

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.

BEER-BATTERED ONION RINGS

Steps:

• In a large bowl, whisk together 1 1/2 cups of the flour with the paprika, garlic powder, 2 teaspoons salt and the pepper. Whisk in the beer until the mixture is well combined. Let the batter rest at room temperature for 10 minutes.
• Meanwhile, heat 2 inches oil in a large Dutch oven or heavy-bottomed pot over medium-high heat to 375 degrees F. Trim the stems from the onions then peel. Slice the onions horizontally into 1/2-inch-thick rings and toss them with the remaining 1/2 cup flour in another large bowl.
• Working in batches, dip the onion rings into the batter, shaking off any excess (see Cook's Note), then immediately lower them into the hot oil. Be careful not to overcrowd the pot. Cook, flipping once, until evenly browned, about 3 minutes. Remove the onions with a mesh spider or slotted spoon and transfer to a paper towel-lined plate. Immediately season them with salt. Coat and fry the remaining onion rings, returning the oil to 375 degrees F between batches. Serve right away with spicy ketchup.

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:

• 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.