Deep Fried Beer Batter Onion Rings

Hello everyone. Sorry for my absence. I’ve been battling a series of health issues still and again.

On one of my better days, my son and I decided to try another recipe for fried onion rings. Every once in a while we try and hadn’t found one we liked yet.

Until this one so I want to share it with you.

(picture from wikimedia commons)

The generic batter recipe is simple and is from an old Fanny May Cookbook. It can be used for any meat, veggie, or fruit that you want to deep fry:

1 cup of flour

1 egg

1 tablespoon butter

1/2 cup of beer (froth doesn’t count)

salt to taste

If you have a very large onion, you’ll want to double the recipe.

Then I researched online for some spices to add. You can select whatever you like:

a pinch of black pepper

2 teaspoons paprika

1 teaspoon chili powder

1 teaspoon cayenne pepper

2 teaspoons Mrs Dash spices

1 teaspoon basil

1 teaspoon oregano

2 teaspoons red pepper flakes

I chose the paprika and the chili powder.

Mix all the ingredients together and let them sit for 3 to 4 hrs.

Heat your oil to 365 degrees. While the oil is heating, cut your onion into rings – thickness depends on what you like.

Place your onion rings in a bowl or a bag and add one cup of flour. Toss or stir until well coated. This helps to dry the onion rings and the batter sticks better.

Dip the onion rings into the batter and fry for 3 minutes, turning once after a minute and a half. We found that 4 or 5 onion rings fried at a time worked the best. More than 5 and they came out globbed together.

Drain them on a dish covered with paper towels or napkins. Sprinkle salt or seasoned salt generously on them.

You can dip them into your favorite dip also. They’re delicious with fry sauce.

We Utahns love our fry sauce so much we can even buy it in local stores (Some Dude’s Fry Sauce), so I’ll share my own recipe for fry sauce:

use one part ketchup or barbecue sauce to two parts mayonnaise. I prefer ketchup and Miracle Whip Salad Dressing because it’s tangier. You can add a hint of garlic powder or vinegar. I usually add vinegar.

 

 

Of all the recipes we’ve tried, these were definitely the best and delicious. The batter stuck well, they were quick and easy to make, and the onions came out tender.

LHR my friends and enjoy.

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