Monday, 21 May 2012
Beer Batter Onion Rings
ONION RINGS (the greasy fried kind, not the "i'm-trying-to-be-healthy-oven-baked kind")
Rob, out of concern that I might light the apartment on fire, ensured there was a box of baking soda close by to put out the apparently expected flames. I'm happy to report, no such disasters occurred (besides my health plummeting after consumption)
1-2 Onions, sliced in rings
2 eggs, beaten
1 tsp baking powder
1 tsp oil
1 1/4 cups flour
pepper, and other spices you'd like to season the batter
1 cup beer (I used Foster's, which was conveniently just hangin out in our fridge)
+ Enough oil (vegetable/canola) to be about 1-2 inches in the pan/pot you're using (consider using a deep one in case of lots of oil splattering)
1. After beating the eggs in a medium sized bowl, add in baking powder, oil, spices and salt, and then the beer. Mix well until there's not crazy clumps.
2. Refrigerate batter for 30 min
3. When the batter is just about ready, heat the oil. Take the batter out of the fridge and start dunkin' onions. Coat them completely and when the oil in hot enough, when you drop a batter-coated onion in it just start sizzling and splatting pretty intensely. If it doesn't do this, wait until it's a little hotter.
4. Dunk multiple onions and coat the bottom of the pan (but give them enough space for no overlap)
5. Once oil is at a good temperature, turn it down a bit. Onions should take a few minutes on each side to cook. Once golden brown, take them out and place them right on a plate covered in paper towel to let the grease drain.
Posted by Emily Sine at 12:49