Old Diner Beer Battered Onion Ring Recipes

BEER BATTER ONION RINGS

Steps:

• In a medium mixing bowl, whisk flour with salt and pepper and then pour in beer and Worcestershire sauce. Whisk it all together until smooth.
• Taste the batter to make sure you have enough salt.
• Cover and set aside for about 30 minutes (if you have the patience).
• Slice the onions into thick rings that are between 1/4-inch and 1/2-inch thick. Pat them dry with a paper towel to soak up excess onion juice.
• Preheat the oil in a large skillet, deep pan, or in a fryer, on medium-high heat. (Do not use a shallow pan so that you minimize the splatter.) Make sure to preheat to and maintain the oil at 350° and 365°.
• Line a large wire rack with paper towels to soak up the excess oil after frying and place it on the counter nearby.
• Dip the onion rings into the batter and carefully add them to the hot oil. Fry until they are golden brown and flip. Give them a couple more minutes to fry until golden brown on the other side.
• Fry them in batches and don't overcrowd the pan/pot.
• Use metal tongs of a metal slotted spoon to take out the fried onion rings and place them onto the prepared wire rack to soak up excess oil.
• Give it a couple of minutes to cool down and serve.

BEER BATTERED ONION RINGS

Steps:

• In a Dutch oven heat oil to 350 degrees F.
• In a food processor combine sour cream, mayonnaise, sun-dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover and refrigerate for 1 hour.
• Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour.
• Combine 1 cup of flour, remaining salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly.
• Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels.
• Garnish with Parmesan.

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.

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 BATTER SWEET ONION RINGS

Steps:

• In med-sized pot, heat oil 350°F.
• Slice onions in to 1/4 slices and seperate.
• In med-bowl, mix beer, flour, paprika and salt into a batter.
• Dip onion rings into batter until well coated, then fry in small batches for approximately 2 minutes, or until golden brown. Turn once during frying.
• Remove and drain on a paper towel.
• Serve immediately.
• I love mine dipped in ketchup, and washed down with a beer.