10 ounces flour
2 teaspoons baking powder
2 teaspoons salt
1/4 teaspoon white pepper
1 egg
1 pint beer
flour, as needed for dredging
4 pounds onions, whole
Servings: 64
1. Sift the dry ingredients together.
2. Beat the egg in a separate bowl. Add the beer to the beaten egg.
3. Add the egg-and-beer mixture to the dry ingredients; mix until smooth.
4. Peel the onions and cut in 1/2-inch (2-centimeter) thick slices.
5. Break the slices into rings and dredge in flour.
6. Dip the rings in the batter a few at a time. Using the swimming method, deep-fry at 375ºF (190ºC) until done. Drain on absorbent paper, season with additional salt and white pepper and serve hot.
Yield: 1 quart (1 liter), enough for approx. 4 pounds (1.8 kg) rings
2 teaspoons baking powder
2 teaspoons salt
1/4 teaspoon white pepper
1 egg
1 pint beer
flour, as needed for dredging
4 pounds onions, whole
Servings: 64
1. Sift the dry ingredients together.
2. Beat the egg in a separate bowl. Add the beer to the beaten egg.
3. Add the egg-and-beer mixture to the dry ingredients; mix until smooth.
4. Peel the onions and cut in 1/2-inch (2-centimeter) thick slices.
5. Break the slices into rings and dredge in flour.
6. Dip the rings in the batter a few at a time. Using the swimming method, deep-fry at 375ºF (190ºC) until done. Drain on absorbent paper, season with additional salt and white pepper and serve hot.
Yield: 1 quart (1 liter), enough for approx. 4 pounds (1.8 kg) rings
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