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Originally Posted by Faith33
Linen, what goes into the batter for your onion rings?
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Sorry
Faith, I missed this one.
Beer Batter Onion Rings
3 large onions, cut into 1/2 inch slices and separated
1 to 1 1/2 tsp talt
3/4 c arrowroot (or cornstarch)
1 1/2 c flour
2 tbsp arrowroot (or cornstarch)
1/2 tsp pepper
2 eggs, beaten until fluffy
1/4 tsp smoked paprika
1 c beer (you'll use the rest as your batter thickens) or sparkling water if you prefer.
Place onion rings in a large pot and sprinkle with salt. Toss. Set aside for 30 minutes to allow excess water to be drawn out.
Heat oil to 380 degrees. Place 3/4 c arrowroot in a dredging bowl. Set aside.
In a second separate dredging bowl combine flour, 2 tbsp arrowroot, pepper and paprika. In a 3rd bowl combine beaten egg and 1 c beer. Mix gently. Pour egg mixture into flour mixture and stir gently. If batter is still to thick add a bit more beer. Set the rest of the beer aside for future use.
Remove a handful of salted raw onion rings. Do not rinse. Place them in the bowl of pure arrowroot (or cornstarch) to coat. Remove them and, one at a time, dip rings in the batter (I use a toothpick to handle the onion rings in the batter to the hot oil) and fry until golden turning once during cooking time. Drain on paper towels or whatever you use. You won't need to salt them unless you like really salty food. Add more beer to the batter when it gets to thick. Heck you might have to open a second bottle just for drinking.
I found by dredging the rings in the arrowroot (or cornstarch) first it kept the batter from separating from the rings and falling off. This should be a light but consistent batter once fried. Not to airy and not to bready.
Keep in mind I use gluten free flours so you may have to adjust your ingredients to get the same consistency. Arrowroot and cornstarch have about the same results.
) I haven't a clue what to pull out for dinner. But I'd better get crackin'
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