Beer Battered Onion Straws Recipes

VIDALIA® ONION STRAWS (ONION STRINGS)

Steps:

• Pour buttermilk into a bowl. Place onion slices into buttermilk, cover the bowl with plastic wrap, and refrigerate for 1 hour.
• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• Whisk flour, cornmeal, salt, black pepper, cayenne pepper, and paprika together in a bowl. Working in batches, remove onions from buttermilk, letting any excess liquid drip off, place onions in flour mixture and toss to coat. Shake any excess flour mixture off onions.
• Cook onion rings in the preheated oil until golden brown, 3 to 4 minutes. Transfer rings with a slotted spoon to a paper towel-lined plate to drain.

ONION STRINGS

Steps:

• Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
• In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
• Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
• Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
• Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up, and watch them! They'll be ready to remove from the oil in no time flat.
• When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.
• Repeat with the remaining onion slices and serve immediately.
• Pile these on top of a juicy grilled hamburger - to die for!

BEER BATTERED ONION STRAWS

Steps:

• Mix beer, egg, flour, baking powder and salt in a large mixing bowl. Whisk until smooth.
• In a Dutch oven or large stockpot, heat canola oil to 375˚F.
• Working in batches, dip sliced onions into beer batter until nicely coated. Transfer to hot oil and fry onions until crispy and brown, about 3 minutes. Transfer to a baking sheet or plate lined with paper towels.
• Repeat until all onions have been fried.
• In a medium bowl, mix ingredients until smooth. Adjust seasoning, to taste.

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.

CRISPY FRIED ONION STRAWS

Steps:

• Slice onion into 1/4" slices using mandoline. Separate onion pieces and place into large bowl. Add buttermilk, and rest in fridge
• Soak onions in buttermilk for one hour. Drain buttermilk well from onions
• FOR EASY, HANDS-FREE BREADING: Use a Tupperware-like container that has a cover!
• Add flour, onion powder, garlic powder, paprika, cayenne pepper, and chili powder into container.
• Using tongs or a fork, transfer onions in batches into flour mixture. Cover with lid, and shake vigorously. Transfer seasoned onions to a plate
• Add enough oil for a 1/2" depth and heat in large fry pan. Test the oil with a small piece of onion: when onion immediately begins to bubble and raises to the surface, the oil is hot enough
• Add onions in batches to fry pan. Don't overcrowd the pan, or the onions won't cook properly
• Watch carefully, as onions will only take about 2 minutes to cook. Transfer cooked onions to paper towels to drain. Immediately sprinkle with sea salt
• When completely finished, sprinkle with additional paprika, if desired.

ONION STRAWS

Steps:

• 1. Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
• 2. Combine dry ingredients and set aside. Heat Oil in pan to about 375 degrees.
• 3. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and push into hot oil. Fry for a few minutes and remove when golden brown. Repeat steps til all onions have been fried.

BEER BATTERED ONION RINGS

Steps:

• In a large bowl, whisk together flour, cornstarch, garlic powder, cayenne, paprika, baking powder, and salt and pepper, to taste.
• Reserve about ¾ cup of the flour mixture (this is used to dust onion). Set aside until ready to dip the onion.
• Pour oil into a cast iron or skillet, enough for deep frying. Preheat oil to about 375 Degrees F.
• While the oil is preheating, add eggs, beer to the bowl of the flour mixture, and whisk until incorporated and the batter is smooth.
• Then dip the onion ring in the dry flour mixture first, shake off any excess flour and dip into the beer batter mixture until it's completely covered. Remove the onion ring and Let the excess batter drip off.
• Carefully lower onion ring into the cast iron, fry a few rings at a time, do not over crowd the pan. Flip over at least once for even browning.
• Fry until brown and crispy, about 2-3 minutes.
• Remove from the fryer with a slotted spoon place on a cookie or wire rack to ensure crispness. Repeat with the remaining onion rings. Serve immediately with lemon wedges and tartar sauce.

KILLIAN'S ONION PETALS

Steps:

• Cut off ends of onion and cut into quarters.
• Julienne the quartered onions and separate into"petals".
• Put remaining ingredients in blender and process until smooth, scraping down sides a couple of times.
• Put beer batter into a bowl, add the onion petals and stir to coat.
• Remove batter coated petals to a cookie sheet and put in fridge to rest for about 1/2 hour.
• Deep fry petals in fairly hot sunflower oil (about 375º) until golden, about 2 minutes per batch.
• Serve with your favorite dipping sauce.

BEER-BATTER FRIED JALAPENO STRIPS, ONION PETALS & PICKLES

Steps:

• Slice onion and jalapeno as desired, and pat dry pickles onto paper towels.
• In a large bowl, whisk together egg, beer, flour and seasoned salt.
• Heat oil in heavy skillet or a fry-cooker, following manufacturer's directions.
• Dip vegetables into batter, allowing excess batter to drip off.
• Fry in batches, about 3 or 4 minutes per batch, or until lightly browned.
• Drain onto paper towels. Serve immediately.

BEER-BATTERED ONION STRINGS

Steps:

• Special equipment: a mandolin; a deep-frying thermometer
• Mix the flour, baking powder, seasoned salt and pepper in a large bowl. In a pitcher, mix together the beer and eggs. Pour the liquid into the dry ingredients and mix.
• In a large heavy-bottomed pot, heat enough vegetable oil to come halfway up the sides of the pot until a deep-frying thermometer inserted in the oil registers 375 degrees F.
• In batches, dip the onion strings into the batter, then plunge them into the hot oil and cook until golden, 2 to 3 minutes. Drain on a paper towel and repeat with the rest of the onions. Sprinkle with seasoned salt.

ONION STRINGS

Steps:

• Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour. Combine dry ingredients and set aside. Heat oil to 375 degrees.Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.Repeat until onions are gone.Eat before your family sees them.Repeat with another onion, because they'll be really mad they didn't get any.