Onion Rings

by on January 12, 2014 » Add the first comment.
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Slice two Vidallia onions into 1/2 inch slices
Break into rings – Separate onion rings and place in a bowl of COLD buttermilk.
Put small center pieces into bowl to use in another recipe. Use only larger rings

Mix together
2 cups flour
1 tablespoon sugar
1 tablespoon paprika
2 teaspoon salt
1/2 tsp pepper or to taste
1 tsp baking powder
1 TBL corn starch

Mix in separate bowl
Three egg yolks
1 bottle Amber or lager beer

(separated egg whites will be set aside for later use)

Pour liquid into flour mixture whisking constantly to avoid lumps

Mixture should at this point be like crêpe batter (but with bubbles)

Set aside mixture in fridge for 30 minutes to allow the yeast in the beer to rise

During this wait time, beat your egg whites two soft peaks

In half an hour you should see bubbles in the batter

Gently fold whites into the batter until smooth

Put a couple dozen onion rings into flour bowl
Six at a time, then dip into your batter bowl

Place in hot Canola or Safflour oil at 365-375° one at a time.
Cook for about three minutes then flip.
Cook other side about two minutes
Place on paper towel for a few minutes to drain
Sprinkle salt while still hot from the oil

Aioli Dipping Sauce
In food processor add…
2 egg yolks
2 TBL dijon mustard
1 TbL Paprika
5 cloves garlic
Salt and pepper to taste
Mix a bit
With processor running drizzle in 1 C EVOO
. Run till it thickens
Add zest and juice from 1 lemon
Add some fresh cilantro
Blend all together
Consistency of ranch dressing


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