Phenomenal Beer Batter For Onion Rings Veggies Shrimp Recipes

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 BATTER ONION RINGS

Steps:

• Put the flour into a bowl and make a well in the center.
• Pour the beer into the well and whisk until combined.
• Let rest, covered for 1 hour.
• Peel onions and cut crosswise 1/3 inch thick and separate into rings.
• Dust the onion rings with the additional flour, shaking off the excess, and coat them with the batter.
• Working in batches, fry the onion rings in 2 inches of preheated 370 degrees, oil until they are golden.
• Transfer them with a slotted spoon to paper towels to drain and sprinkle them with salt to taste.

THE BEST BEER - BATTERED ONION RINGS

Steps:

• Place the onion rounds, 2 cups of beer, the vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large zip-lock plastic bag; refrigerate 30 minutes or up to 2 hours (do NOT soak the onions longer than 2 hours or they will turn mushy).
• Heat the oil in a Dutch oven over medium-high heat to 350 degrees. (Use an instant-read thermometer that registers high heat, or clip a candy/deep-fat thermometer onto the side of the pot.) While the oil is heating, combine the flour, cornstarch, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Slowly whisk in 3/4 cup beer until just combined (some lumps will remain). Whisk in the remaining 1/4 cup of beer as needed, 1 tablespoon at a time, until the batter falls from the whisk in a steady stream and leaves a trail across the surface of the batter.
• Adjust an oven rack to the middle position and preheat the oven to 200 degrees. Remove the onions from the refrigerator and pour off the liquid. Pat the onion rounds dry with paper towels and separate them into rings. Transfer one-third of the rings to the batter. One at a time, carefully transfer the battered rings to the oil. Fry until the rings are golden brown and crisp, about 5 minutes, flipping halfway through frying. Drain the rings on a paper towel-lined baking sheet, season with salt and pepper to taste, and transfer to the warm oven. Return the oil to 350 degrees and repeat twice more with the remaining rings and batter.
• Serve and enjoy!

BEER BATTER FOR FISH, SHRIMP & ONION RINGS

Steps:

• Mix flour, salt, and baking powder in a bowl using a fork.
• Beat beer, egg and oil together in a separate bowl.
• Stir into flour mixture until well blended.
• Batter should be pretty smooth and moderately thick.
• Dip fish, shrimp, or onion slices in coating and deep-fry in hot oil that has been heated to 350 degrees, until it becomes golden.
• Drain, and serve while hot and crispy.
• This recipe also works well with chicken tenders and vegetable pieces; whatever you like to coat with beer batter.