| Beer-Battered Onion Rings
10 ounces of flour
2 teaspoons of baking powder
2 teaspoons of salt
1/4 teaspoon of white pepper
1 egg
1 pint of beer
flour, as needed for dredging
4 pounds of onions, whole |
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Sift the dry ingredients together. Beat the egg in a separate bowl. Add the beer to the beaten egg. Add the egg-and-beer mixture to the dry ingredients; mix until smooth.
Peel the onions and cut in 1/2-inch (2-centimeter) thick slices. Break the slices into rings and dredge in flour.
Dip the rings in the batter a few at a time. Using the swimming method, deep-fry at 375ºF (190ºC) until done. Drain on absorbent paper, season with additional salt and white pepper and serve hot. Yield: 1 quart (1 liter), enough for approx. 4 pounds (1.8 kg) rings
Approximate values per 1-oz. (79-g) serving: Calories 230, Total fat 10 g, Saturated fat 2.5 g, Cholesterol 5 mg, Sodium 460 mg, Total carbohydrates 31 g, Protein 4 g
Nutr. Assoc. : 0 0 0 0 0 0 0 0
© 2003 by Prentice-Hall, Inc.
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