If you are like us, I had you at "beer-battered"!
My daughter and I had a day a few years back where we literally decided to fry basically every vegetable in the house in beer batter, just because we could. That is NOT something we will probably ever do again. Way too much mess, greasy fingers, and greasy food for one day for sure! However, she will
occasionally say, "We should do another 'fry everything in the house day' again sometime." Ummm....nope. But, boy was it yummy!
1 12 oz can or bottle beer of choice
2 cups complete pancake mix
3-4 medium-sized sweet onions
Salt
Peel and slice onions, separate into rings, and set aside.
Turn on deep fryer or pour about 3 inches of oil into a deep, heavy pot, and heat oil.
(A trick to see if your oil is hot in a skillet is to stick a wooden spoon handle into the center of it, straight to the bottom. If tiny bubbles form around the handle, the grease is hot and ready to use.)
In a medium-sized mixing bowl, add pancake mix and beer. Stir thoroughly until mixture is smooth. You want it to be the same consistency as a thin pancake mix. If it is too thick, add a small amount of water to get it to the desired consistency. If it's too thin, add in a little more pancake mix.
Using tongs or a fork, dip onion rings into the batter, lift to shake off excess batter, and gently lay them in the hot grease, using your fork or tongs to spread them out as you do so. Fry to desired color/crispness, turning them in the oil as needed. Using a metal slotted scoop, tongs, or fork, lift onion rings out and spread out on layers of paper towels to drain oil and cool. Repeat the process to make the remaining batches of onion rings.
Sprinkle lightly with salt, and enjoy!
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