Friday, January 6, 2012

Beer Batter Onion Rings

Fried foods are something from which I generally stay away. However, everyone has something for which they will cave.
Mine is battered onion rings, so much more if it is a beer batter.
Frying anything is time consuming but not difficult. Probably a good thing it is so messy, that alone keeps me from frying anything frequently.
1 small can of beer, room temperature
1 large egg
1 teaspoon salt
pinch black pepper
pinch cayenne
pinch dry mustard powder
1-2 cups all purpose flour or spelt
oil for frying
If you have a little (or large) fryer that's nice, I don't, I use what I have because I have no where else to store things I only use occasionally.
Pour at least 3 inches of oil into a medium/large sauce pan. Using a candy thermometer, bring oil up to 350F. watch and adjust the temperature as necessary.
Mix everything except the flour in a large, shallow bowl.
Add the flour, first 1 cup then bit by bit until you have the consistency of thick Elmer's glue, not quite pancake batter because that makes thick, doughy o-rings; unless, of course, you like doughy, gloppy, thick onion rings, then by all means go for it. I like mine lightly battered and crispy.
Using a fork swirl the raw onion rings, a few at a time, in the batter, thoroughly coating each one.

 One by one drop them into the hot oil until you have several in the oil but they are not crowded at all.
 As they begin to turn golden turn them over in the oil, use another fork or a slotted spoon. Remove from pan to a paper towel lined plate or baking sheet. Keep in 200F. oven to warm until all are finished.
Serve warm or freeze for another day.

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