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Beer-Battered Onion Rings

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Beer-Battered Onion Rings

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.

 

Yield

6 servings

Prep

1 hrs

Cook

15 min

Ready

75 min
Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

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

Amount Measure Ingredient Features
2 each onions
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2 each eggs
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591 ml all-purpose flour
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5 ml baking powder
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118 ml cornstarch
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1 pinch salt
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1 pinch black pepper
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1 each beer
1 bottle Gordon Biersch Märzen
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1 x milk
to soak onion rings
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1 x all-purpose flour
dredge onion rings
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1 x vegetable oil
as needed
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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.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 3416% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 25mg 1%
Total Carbohydrate 23g 23%
Dietary Fiber 3g 11%
Sugars g
Protein 20g
Vitamin A 1% Vitamin C 5%
Calcium 4% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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