Onion Rings In Beer And Vodka Batter Authentic Recipe Tasteatlas Recipes

BEER-BATTERED ONION RINGS

Steps:

• Whisk together the flour, granulated garlic, cayenne and 1 tablespoon each salt and black pepper in a large bowl until well blended. In a separate large bowl, whisk together the buttermilk, milk and beer.
• Dunk the onion rings in the beer mixture and then toss in the flour mixture to coat evenly. Shake off the excess flour and lay the rings on a baking sheet. Let sit for 30 minutes.
• Meanwhile, fill a heavy pot with 3 inches of vegetable oil and heat to 350 degrees F. Sift the flour mixture to remove any clumps.
• Dunk the onions a second time in the buttermilk and toss in the flour. Shake off any excess flour before dropping the rings into the hot oil. Fry until golden, 1 to 2 minutes per side. Drain on paper towels. Serve with your favorite dipping sauce.

ONION RINGS

Steps:

• In a large pot, heat the oil to 375 degrees F.
• Pour the beer into a medium bowl and stir in the vodka. Slowly whisk in 1 teaspoon paprika and 1 cup flour. The batter should be fairly thick (to coat the onion rings before frying) but also easy to stir. Set aside in a warm place.
• Gather the onion rings in a medium bowl and use a small strainer to sprinkle it with remaining 2 tablespoons paprika. Toss to blend.
• Prepare a baking sheet fitted with a kitchen towel to drain the onion rings as they come out of the oil. Stir the batter slightly. To test the consistency of the batter and the temperature of the oil, put an onion ring on a slotted spoon and submerge it completely in the batter. It should coat the piece lightly. If the batter is too thick, add a little water to thin it out. If the batter is too thin, sift and whisk in a little more flour.
• Dip the onion ring in the batter, drain the excess batter, and use a slotted spoon or a pair of kitchen tongs to lower the onion ring into the oil. It should bubble slightly and the onion should gradually rise to the top. Fry until light brown, 2 to 3 minutes, and transfer them to the kitchen towel. Fry the onions in small batches. Season with salt and serve immediately.

BAKED OR FRIED ONION RINGS IN BEER BATTER

Steps:

• Peel the onions, trim them, and cut crosswise into 1/2-inch-thick slices. Pull the slices apart into rings, and reserve small inner rings and broken rings for other dishes.
• In a large bowl, mix flour, paprika, salt, and pepper. Slowly pour in beer, whisking constantly, until the foam disappears.
• For the baked version, heat 1 tbsp of oil in a large, nonstick skillet. Dip the onion rings into the batter, drain the excess batter, and fry them for 1,5 minute on each side. Then, transfer the onion rings to a shallow baking sheet in a single layer, and bake in an oven for 6 minutes at 425˚F.
• For the fried version, place enough oil in a deep fryer so it is 2-inches-deep, and heat for 5 to 10 minutes, or to 375˚F. Coat the onions with batter, drop them into hot oil, and fry for 2 to 4 minutes.
• Drain on paper towels and serve.

ONION RINGS IN BEER AND VODKA BATTER

Steps:

• First, peel the onions, cut them into 1/2-inch slices, and separate them into rings. Put them into a freezer for 1 hour in a zipper-lock bag.
• Then, thaw the onion rings with tepid running water. Drain thoroughly on paper towels or kitchen cloth. Remove the membrane from each ring and set aside.
• In a large bowl, mix flour, cornstarch, baking powder, baking soda, and paprika. In another bowl, mix beer and vodka.
• Now, slowly pour in the beer and vodka mixture into the flour mixture, stirring constantly. Adjust the amount of liquid, so the density of the batter resembles a thick paint.
• Heat the oil to 375˚F in a large wok or a Dutch oven.
• Meanwhile, dip the onion rings into the batter, let the excess batter drip off, and gently place the onions into the hot oil.
• Fry the rings for 2 minutes, then turn them over and fry for 2 more minutes.
• Drain the onion rings on paper towels, season with salt, and serve.

BEER BATTERED ONION RINGS

Steps:

• In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter.
• In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip onions in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.

BAKED BEER BATTERED ONION RINGS

Steps:

• Preheat oven to 400°.
• Cut the onion crosswise into 3/4-inch-thick slices, and separate into rings.
• Use 16 of the largest rings; reserve remaining onion for another use.
• Lightly spoon flour into a dry measuring cup; level with a knife.
• Combine flour, salt, paprika, and pepper in a medium bowl.
• Stir in beer and egg white (batter will be thick).
• Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
• Dip 5 onion rings in batter, letting excess drip off.
• Add onion rings to pan; cook for 2 minutes on each side or until golden.
• Place the onion rings on a jelly-roll pan.
• Repeat procedure of dipping onion rings in batter and cooking in remaining oil, ending with 6 rings.
• Coat the onion rings with cooking spray.
• Bake at 400° for 10 minutes or until crisp.
• Note: Unless for some unknown reason you have an open can of beer in your refrigerator, try this simple way to flatten the suds you need for this batter.
• Measure 1/2 cup beer in a small bowl, and stir with a fork.
• You're left with about 1/3 cup flat beer.

BEER-BATTERED ONION RINGS

Steps:

• In a small bowl, combine the first 5 ingredients; set aside., In a shallow bowl, whisk flour and beer until smooth. Let stand 20 minutes. Cut onions into 1/4-in. slices; separate into rings. Dip onion rings in flour mixture. , In an electric skillet, heat 1 in. oil to 375°. Fry onion rings, a few at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve immediately with Creole mustard sauce.