Beer Batter for Seafood and Vegetables
Beer-Batter Fried Shrimp
Beer Batter Fried Veggies
1 2 3 Onion Rings
Fried Onion Rings
Simon and Seaforts Onion Rings
The Arizona Republic Fried Onion Rings
From: "Gene" <[email hidden]>
I am looking for any beer batter onion ring recipes. Summer is
approaching.
I hope these recipes will help. I inclouded some for shrimp.
Terry S.
Beer Batter for Seafood and Vegetables
1 cup flour
3/4 teaspoon salt
1/4 teaspoon pepper
6 ounces (1/2 can) beer
2 tablespoons melted butter
2 large eggs, separated
Combine flour, salt, and pepper in mixing bowl. In smaller bowl beat
egg yolks until light, add beer and stir in dry ingredients (stir only
until moistened). Stir in butter. Let stand at room temperature about 1
hour. Beat egg whites until stiff and gently fold in batter. Dust
seafood and vegetables with flour, then dip into batter. Fry at 375
degrees about 3 to 6 minutes. Turn only once. Drain on paper towel.
Caution: Don't try to fry too many pieces at a time.
Beer-Batter Fried Shrimp
1/2 cup all-purpose flour
1/2 cup beer
1 teaspoon salt
1 1/2 pounds shrimp, large
Salad oil
In small bowl, mix flour, beer, and salt. Shell and devein shrimp;
rinse with running cold water and pat dry with paper towels. In 2-quart
saucepan over medium heat, heat 2 inches salad oil to 375 degrees on
deep-fat thermometer (or heat oil in deep-fat fryer set at 375 degrees).
Dip shrimp, one at a time, into batter and drop into hot oil. Fry shrimp
until lightly browned, turning shrimp once, about 1 minute. Drain shrimp
on paper towels. Yields: 6 servings
Beer Batter Fried Veggies
Oil for frying
1 packet golden onion soup mix
1 cup unbleached all-purpose flour
1 teaspoon baking powder
2 large eggs
1/2 cup beer
1 tablespoon prepared mustard
4 cups veggies 'n' things (broccoli, cauliflower, sliced mushrooms,
etc.) -- *see notes
In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large
bowl, beat golden onion recipe soup mix, flour, baking powder, eggs,
mustard and beer until smooth and well blended. Let batter stand 10
minutes.
Dip Suggested Veggies 'n' Things into batter, then carefully drop
into hot oil. Fry turning once, until golden brown; drain on paper
towels. Serve warm. Yields: 4 serving
Notes: Suggested Veggies 'n' Things: Use any of the
following to equal 4 to 5 cups broccoli florets, cauliflower flowerets
sliced mushrooms, sliced zucchini or chilled spears of mozzarella
cheese.
1 2 3 Onion Rings
1 can beer (any kind)
2 cups all purpose flour
3 hours
Large sweet onions
Mix beer and flour in large bowl, cover with a plate for THREE hours.
It will rise. Dip onion rings in mixture and fry. Coating stays on. You
can't taste the beer.
Fried Onion Rings
3 very large yellow onions
3 cups shortening
Batter:
1 1/2 cups flour
1 1/2 cups regular beer, room temperature
Salt
Pepper
Cut onions into 1/4-inch thick slices. Separate the slices into rings.
Combine flour and beer in a large bowl and blend thoroughly, using a
whisk. Cover the bowl and allow the batter to sit at room temperature
for no less than 3 hours.
Heat shortening to 375 degrees. With metal tongs, dip a few onion
slices into the batter. Then carefully place them in the hot fat. Fry
rings about 2 minutes, turning them once or twice until they're an even
delicate golden color.
Simon and Seaforts Onion Rings
Notes: You can't miss this classic.
4 Spanish onions, the larger the better
1 cup flour
2 1/2 teaspoon baking powder
1 1/2 teaspoon sugar
2 tablespoon Lawry's Seasoning Salt
1/4 teaspoon garlic powder
1 can beer, not lite beers
Peel brown skin from onions and cut into 1/8" slices; chill overnight
to make them easier to separate into rings. Reserve inner rings for
something else. Dip onion rings in milk and then in flour to cover
completely. Prepare batter: Mix flour, baking powder, sugar, Lawry's
Seasoning Salt, and garlic powder. Stir in 1 can (12 ounce) beer until
batter is consistency of cream. Heat frying oil to 365 degrees. Dip
onion rings in batter and cook them in oil for 10 seconds. Lift basket
and separate rings, then cook in oil again till golden brown, about 3
minutes. Drain, salt, and immediately serve.
The Arizona Republic Fried Onion Rings
Note: The versatile onion makes a great appetizer as
rings, dipped in a batter of flour and beer and fried.
3 large onions (about 9 to 11 ounces each), peeled and trimmed
1 cup flour
1 teaspoon paprika
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup regular or non-alcoholic beer
Vegetable oil
Cut onions crosswise into 1/2-inch slices; pull apart into rings.
(Refrigerate broken or end pieces for other uses.) Mix flour, paprika,
salt and pepper in a large bowl. Add beer, stirring with wire whip until
foam is gone.
Baked Version:
Preheat oven to 425 degrees. Toss onion rings with batter and
transfer to plate, letting excess drip-off as you transfer. Heat 1
tablespoon oil in large nonstick skillet (11 or 12-inch) over
medium-high heat. Place about half the onion rings in single layer in
heated skillet and cook until browned, turning once, about 1 1/2 minutes
on each side. Repeat with remaining onions. Transfer to ungreased
shallow baking pans or cookie sheets, arranging in single layer. Bake
for 6 minutes or until crisp. Yields: 6 servings
Deep Fried Version:
Heat at least 2 inches oil in deep-fryer for 5 to 10 minutes or
according to fryer directions. (If fryer has a temperature adjustment,
set it at 375 degrees and heat until light goes out.) Drop batter-coated
onion rings into oil (about 10 to 20 at a time). Fry 2 to 4 minutes or
until crisp. Drain on paper towels before serving. Yields: 6 servings
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