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Beer-Battered Onion Strings

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  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 12 servings
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3 cups all-purpose flour

2 teaspoons baking powder 

2 teaspoons seasoned salt, plus extra for sprinkling at the end 

2 teaspoons freshly ground black pepper

3 bottles beer 

6 large eggs 

Vegetable oil, for frying

6 large yellow onions, very thinly sliced with a mandoline 


  1. Special equipment: a mandolin; a deep-frying thermometer
  2. Mix the flour, baking powder, seasoned salt and pepper in a large bowl. In a pitcher, mix together the beer and eggs. Pour the liquid into the dry ingredients and mix.
  3. In a large heavy-bottomed pot, heat enough vegetable oil to come halfway up the sides of the pot until a deep-frying thermometer inserted in the oil registers 375 degrees F.
  4. In batches, dip the onion strings into the batter, then plunge them into the hot oil and cook until golden, 2 to 3 minutes. Drain on a paper towel and repeat with the rest of the onions. Sprinkle with seasoned salt.
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