Mini Beer-Battered Onion Rings
Deep-frying seems a sin these days, but if you use fresh oil and keep it at the right temperature with a deep-frying thermometer, minimal amounts are absorbed and you'll have crispy rings.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 240 |
| pro | 2 g |
| total fat | 18 g |
| sat. fat | 1 g |
| carb | 16 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 261 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 5% |
| vit C | 3% |
| folate | 4% |
Suggested Recipes
-
1-1/2 cups (375 mL) all-purpose flour
1-1/2 tsp (7 mL) salt
1/4 tsp (1 mL) cayenne pepper
1 bottle (341 mL) beer
5 small onions (1-1/4 lb/625 g)
6 cups (1.5 L) vegetable oil (approx)
Preparation:
In bowl, combine flour, salt and cayenne. Whisk in beer until smooth. Let stand for 15 minutes.
Meanwhile, peel onions. Cut into 1/4-inch (5 mm) thick slices. Separate into rings.
In deep fryer or deep heavy-bottomed pot, pour in oil to come at least 2 inches (5 cm) up side. Heat to 375°F (190°C) or until a 1-inch (2.5 cm) cube of bread turns golden in 20 seconds. Using fork, dip 4 or 5 onion rings into batter; cook in oil for about 1 minute or until golden brown, turning halfway through. Using slotted spoon, transfer to paper towel-lined baking sheet. Keep warm in 250°F (120°C) oven for up to 1 hour. Repeat with remaining onions. (Rings can be arranged in single layer on paper towel-lined trays, covered with plastic wrap and stored at room temperature for up to 8 hours; reheat in 350°F/180°C oven for about 5 minutes or until hot and crisp.)
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