Recipe courtesy of Copper Penny
Recipe courtesy of Copper Penny
Beer-Battered Onion Rings
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- Level: Intermediate
- Total: 50 min (includes sitting time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 362
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 12 g
- Cholesterol
- 9 mg
- Sodium
- 625 mg
- Level: Intermediate
- Total: 50 min (includes sitting time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 362
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 12 g
- Cholesterol
- 9 mg
- Sodium
- 625 mg
Ingredients
Directions
- Whisk together the flour, granulated garlic, cayenne and 1 tablespoon each salt and black pepper in a large bowl until well blended. In a separate large bowl, whisk together the buttermilk, milk and beer.
- Dunk the onion rings in the beer mixture and then toss in the flour mixture to coat evenly. Shake off the excess flour and lay the rings on a baking sheet. Let sit for 30 minutes.
- Meanwhile, fill a heavy pot with 3 inches of vegetable oil and heat to 350 degrees F. Sift the flour mixture to remove any clumps.
- Dunk the onions a second time in the buttermilk and toss in the flour. Shake off any excess flour before dropping the rings into the hot oil. Fry until golden, 1 to 2 minutes per side. Drain on paper towels. Serve with your favorite dipping sauce.
