Baked Or Fried Onion Rings In Beer Batter Recipes

OVEN-BAKED ONION RINGS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Separate onion slices into individual rings.
• Whisk egg whites with milk in a bowl until thoroughly combined; season egg mixture with a pinch of cayenne pepper. Place panko crumbs into a separate bowl.
• Place onion rings into a large resealable plastic bag. Add flour, salt, and black pepper; seal bag and shake until rings are well coated with flour.
• Drop flour-coated onion rings into egg white-milk mixture, a few at a time, and toss lightly with tongs until coated. Place rings into panko crumbs and gently shake the bowl to toss the crumbs with the onion rings until rings are coated with crumbs.
• Transfer coated onion rings to a large baking sheet; spray rings lightly with cooking spray.
• Bake in the preheated oven until onion rings are tender and crumbs are lightly golden brown, 12 to 15 minutes.

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 BY MARTHA STEWART RECIPE BY TASTY

Steps:

• In a large pot over medium-high heat, bring 3 inches (8 cm) of oil to 375˚F (190˚C).
• Peel and cut onions crosswise into ½ (1 ⅓ cm) inch slices.
• Separate into rings and place in a large bowl with ice water while you prepare the batter.
• In a medium mixing bowl, whisk together 1 cup flour (125 g), salt, white pepper, and baking powder.
• Whisk in beer and 2 tablespoons of ice water until just combined.
• In a separate bowl, add the remaining 1 cup (125 g) of flour.
• Remove the rings from the ice water bath and pat dry. Coat the rings first in the flour then in the batter, allowing any excess to drip off.
• Working in batches, transfer battered rings to hot oil to cook for 2 to 3 minutes, or until golden brown.
• Transfer to a paper towel lined rack to drain. Sprinkle with salt.
• Enjoy!

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 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.

FANTASTIC ONION RING BATTER

Steps:

• Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.
• Whisk 1 cup plus 2 tablespoons flour, milk, egg, 2 tablespoons vegetable oil, and salt together in a bowl until smooth.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Dip onion rings in the batter, working in batches, until evenly coated and arrange in 1 layer on a plate.
• Fry the battered onion rings, working in batches, until browned, about 5 minutes. Transfer fried onion rings to a paper towel-lined plate using a slotted spoon.