Onion rings in red ale batter
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
Any beer lover will appreciate this appetizer. Crispy onion rings not only make a pleasant accompaniment to a cold, foamy drink, but they themselves are filled with a malty flavor. This is all thanks to the red ale-based batter. Besides beer, it also contains garlic powder and black pepper. The batter should be thick enough to coat the red onion rings tightly. Fry them in a deep fryer or in a large pot filled with oil and serve immediately, sprinkled with coarse salt.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups canola oil, for deep frying
- 2 large Vidalia onions
- 1 cup flour
- 1.5 tsp coarse salt
- 0.5 tsp garlic powder
- 0.5 tsp freshly ground black pepper
- 1 cup red ale
- Coarse sea salt
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Recipes with similar ingredients: Vidalia onion, flour, garlic powder, ale, sea salt flakes
Cooking the dish according to the recipe:
- Pour 10 cm of oil into an 8-quart (2-quart) cauldron and heat over medium-high heat until a deep-fry thermometer registers 175°C (335°F).
- While the oil is heating, peel the onion and cut into 1 cm thick rings.
- In a large bowl, combine flour, coarse salt, garlic powder, and black pepper. Stir in the ale. The batter should be thick but slightly runny.
- Place a wire rack over a baking sheet. Working in batches, dip the onion rings into the batter. Drain any excess batter back into the bowl, then carefully lower the onion rings into the hot oil. Cook, turning the onions every 30 seconds, until golden brown, 2-3 minutes. Using a slotted spoon, transfer the onions to the wire rack and sprinkle lightly with sea salt.
Author of the recipe - Eddie Jackson is an American football player (Alabama Crimson Tide football)
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