beer batter onion rings from martha

Beer Batter Onion Rings

We made a birthday dinner for our son, Taylor. My husband, Scott grilled steaks and corn. I made macaroni and cheese, green beans and oven roasted rosemary potatoes. Don't ask me at what point I decided we needed fried onion rings to go with the above mentioned feast. Oh and I don't want to forget to mention the ice cream cake I made earlier in the day-6 am- with layers of crushed chocolate cookies, chocolate syrup, chocolate mint gelato, vanilla almond coconut gelato and hazelnut chocolate gelato, did I mention chocolate? I think I decided to make onion rings because I could, it was one of those decisions that was premeditated, that I have no good excuse for and they were a huge hit! Sometimes you just have to bring that deep fryer out of hiding. Here is the recipe, thanks Martha.

Recipe and Ingredients for Beer Batter Onion Rings

serves 6

2 cups all purpose flour, divided

1 teaspoon coarse sea salt, plus more for sprinkling

1/4 teaspoon ground white pepper

1/2 teaspoon baking powder

1 cup beer

2 tablespoons ice water

Peanut oil for frying

2 large yellow onions, peeled, cut crosswise into 1/2 inch slices and separated into rings

Place one cup of flour in a medium bowl.

Whisk together one cup flour, salt, white pepper and baking powder in a separate medium bowl. Whisk in the beer and ice water until combined.

Heat at least 3 inches of oil to 375F over medium high heat in a heavy pot on the stove.

Dredge the onions in flour, coating well and shaking off excess. Dip the onion rings in the beer batter about 6-8 at a time, let the excess batter drip back in the bowl. Carefully add the onions to the hot oil. Cook until light brown, about 2-3 minutes. Remove from the oil and transfer to a paper towel lined plate. Sprinkle with sea salt, serve hot.

Note: We made a dipping sauce of ketchup mixed with sriracha to taste.

Comments

springtime chamomile tea cake with strawberry icing

Good grief, Easter is in the rear view mirror and we are deep into this new year. And once again it's tea time at my house. This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year. I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down. Baking with tea is both creative and fun. Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea. For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar. In addition to using lemon zest rub...

chermoula spiced multi colored cauliflower salad

What do you do when you've said, "no"to the same person so many times that you feel like a new approach is needed, like I'll get back to you, or say something that's not true- I did that or whatever when you haven't done anything at all. Or you could try being honest and say I'm never going to say yes or do that thing that you keep asking me about, not going to happen in this lifetime. I wish that everything in life would be as straight forward as making a salad, especially a salad that could be made ahead of time and brought to a potluck in a beautiful handmade pottery bowl. Should you tell people at the potluck that you made the bowl yourself? In your pottery studio overlooking the Pacific Ocean ?? Probably should draw a line on that one, I don't know, maybe you could give it a try. Or you could share that you made up the recipe while doing brain surgery. Might be a good way to make some crazy new friends because the people you know alre...

kale quinoa apple pecan salad with feta

Salade Kale Quinoa Apple Pecan with Feta 1&1/2 cups water or vegetable broth 3/4 cup quinoa, rinsed and drained 1/2 cup dried cranberries 6 cups curly leaf kale, washed, rinsed, trimmed and chopped Sea salt 1 Fuji apple, cored and thinly sliced 1 small shallot, thinly sliced 1/3 cup toasted pecans, chopped 2 ounces crumbled Feta 1 tablespoon Dijon mustard 1 tablespoon extra-virgin olive oil 1 tablespoon maple syrup 1 tablespoon lemon juice Piment d’Espelette, to taste, or a generous pinch Freshly ground fermented white pepper, to taste In a medium saucepan bring the water or vegetable broth to a boil and add the quinoa, reduce heat to low. Cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork and place the cranberries on top. Cover the pan and let steam for 5 minutes. Meanwhile, place the kale in a large salad bowl and season with the sea salt, rub in about 1 teaspoon salt and massage with y...

Tarragon and Chives

Search This Blog