2 large onions (the sweeter, the better), sliced into thick rings
Canola oil, for frying
Instructions
In a large bowl, whisk together 3/4 cups of the
flour, garlic powder and smoked paprika; set
aside.
In a separate large bowl, beat the egg yolk then
stir in the beer, butter, lime juice, salt and
pepper. Mix into the flour and spices until just
incorporated. The batter should be a similar
consistency to pancake batter. Add more or less
beer to achieve the appropriate thickness. Allow
the batter to stand for 1 hour.
Heat a couple inches of oil to 350 degrees in a
heavy sauce pan or Dutch oven. Meanwhile, whip the
egg white until stiff peaks form, then fold into
the beer batter. Place the onion slices into a
plastic zipper bag with the remaining 3/4 cup
flour. Shake to coat the onions.
Remove flour-coated onions one at a time then dip
into the beer batter. Transfer to the hot oil (in
batches so to not over-crowd) and fry until
golden, turning halfway to evenly brown each side.
Raise oil temperature back to 350 degrees in
between batches.
Originally Submitted
4/3/2012
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