Beer-Batter Onion Rings
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | large |
egg yolks
|
|
| ¾ | cup |
beer
|
|
| 2 | large |
onions
sliced 1/4in thick |
|
| 1 | x |
vegetable oil
for deep frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 15 | ml |
vegetable oil
|
|
| 2 | large |
egg yolks
|
|
| 177 | ml |
beer
|
|
| 2 | large |
onions
sliced 1/4in thick |
|
| 1 | x |
vegetable oil
for deep frying |
*
|
Directions
Mix the flour, salt, pepper, oil and yolks together.
Gradually whisk in the beer.
Refrigerate the batter 3½ hours to rest before using.
Slice onions, and dip them in the batter.
Deep-fry in 375℉ (190℃) oil until golden brown.
This batter also works well on other vegetables besides onion rings--and it's great on fish, too.
