Photo by The Nibble

Beer-Battered Onion Rings

⁽¹⁾

At least an hour of advanced preparation is required, to allow the dry ingredients to blend. This recipe will work well with other vegetables, shrimp, chicken strips, etc.

75 minutes Prep: 1 hours Cook: 15 minutes

341 calories per serving view nutrition facts

The Nibble

6 servings suggest servings

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Ingredients

2	each	onions
2	each	eggs
2.5	cups	flour, all-purpose
1	teaspoon	baking powder
.5	cup	cornstarch
1	pinch	salt
1	pinch	black pepper
1	each	beer	1 bottle Gordon Biersch Märzen
1	x	milk	to soak onion rings
1	x	flour, all-purpose	dredge onion rings
1	x	vegetable oil	as needed

Directions

1. Combine dry ingredients in a mixing bowl. Add the beer and eggs, mixing constantly. If the mixture seems too thick, adjust consistency by adding more beer or some water. Allow to rest at least one hour before using.

2. Peel and cut the onions into 1-inch rings. Soak in milk. Coat rings in the additional flour so the batter will adhere better to rings.

3. Fill frying pan with oil (enough to completely cover the onions). Heat oil to approximately 375°F.

4. Dip onion rings in batter and drop in oil. Cook until golden brown. Remove from oil and place on paper towels to dry.

5. Serve hot with barbecue sauce on side.

Reviews

Delicious!
8 months ago by thenibble

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Categories this recipe belongs to

Beer
Snacks

Nutrition Facts

Serving Size 114g

Amount per Serving

Calories 341 6% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 62mg	21%
Sodium 25mg	1%
Total Carbohydrate 69.0g	23%
Dietary Fiber 3.0g	11%
Sugars 2.0g
Protein 10.0g	20%

Vitamin A	1%		Vitamin C	5%
Calcium	4%		Iron	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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Member Review

Challah

Makes a really nice couple of loaves. The directions are easy to follow, nice because this was the first time I'd ever made this particular bread, and the results are lovely. The instructions call for five of the six cups of flour to be added; the last cup is to make the dough stiffer if need be and flour the board, I am assuming, since that is what you generally do in bread making.