Onion Rings in Beer Batter

I recently found out that one of my mum’s favourite foods are onion rings!  As we love them too we are more than happy to accommodate a request for this dish.  The recipe I use is from Fanny Farmers for the batter for fritters.

Use onions that you like, it doesn’t really matter what kind.  But you want to slice them ahead of time and make sure they are not damp.  I usually slice the day before and put them in a covered bowl with paper towels.

Beat one egg in the bowl you’ll use for the batter.  While you are doing that melt 1T of butter.  Add one cup flour to the egg and a bit of salt.  It calls for 1/2 a cup of beer.  We  use our homemade hefeweizen beer.  It has a just enough lightness in flavour for the onions.  I put in the beer and the butter at the same time.  I have found I need more than 1/2 a cup to get the right consistency.

Here I add a bit more beer to thin it out.

It’s a bit like Goldilocks.  You don’t want it too thick or too thin, you want it just right.  You may have to fry one to see how it comes out if you are sure.  You can always adjust with more flour or beer.

You want to average about 375 F for the frying of the onions.  We found we get the best results that way.  Turn the rings halfway to get an even golden colour.

We add a bit of seasoned salt to the rings while they are still hot.  Ketchup is a favourite but I did try blue cheese dressing on these and it was very tasty!

 

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