Mix all the dry ingredients, add the oil and the beer.
If you have the time, cover and leave to stand for a few hours, this will improve the texture of the batter{not in the refrigerator} Just before you need it, beat the egg white stiff and fold it into the batter.
Whatever your choice of food, coat with flour first, dip in the batter, then deep fry.
You can leave out the spices for a plain batter and use water instead of the beer.
This is great for onion rings!
Cut potato in the middle, in 1/4 inch slices, saving the 4 biggest slices, soak in cold water.
Add fish, onions, lemon juice, egg, Old Bay, salt, and pepper, to a mixing bowl; stir well.
Shape mixture into patties.
Mix beer or water with beer batter mix or use recipe #69213.
Combine patty with a slice of potato.
Carefully dredge in flour and then in beer batter.
With a slotted metal spoon, slowly put in deep fryer of 2 cups vegetable oil.
Cook for about 3 minutes or until golden brown.
Drain on paper towels.
Cut onion into thick slices. Separate rings.
Mix all other ingredients together in a bowl, to make the batter.
\"Dust\" onion rings in flour.
Dip rings into batter.
Fry rings in deep fryer or in 2 inches vegetable oil until golden brown, in batches, so rings aren't touching or too close together while frying.
Drain on paper towels or brown paper bags.
Serve with hamburgers and cole slaw or cucumber salad. (See Zaar recipe 211355, \"Creamy Cucumber Salad.\").
b>batter: Kentuckey Kernel Flour, egg and water.
Slice onion in thick rings
For the burgers, combine beef and
In med-sized pot, heat oil 350\u00b0F.
Slice onions in to 1/4 slices and seperate.
In med-bowl, mix beer, flour, paprika and salt into a batter.
Dip onion rings into batter until well coated, then fry in small batches for approximately 2 minutes, or until golden brown. Turn once during frying.
Remove and drain on a paper towel.
Serve immediately.
I love mine dipped in ketchup, and washed down with a beer.
Mix one cup of flour and one cup beer in a mixing bowl.
Cover and put in refrigerator for 8 hours.
Cut onions into rings.
Dip onion rings into batter.
Fry onion rings in Crisco until golden brown.
Approximate cooking time, four minutes.
Beat egg yolk until light; gradually stir in beer, Tabasco sauce, flour, salt and paprika.
Mix well and stir in butter. Beat egg white stiff but not dry.
Fold into batter.
Dip onion rings, a few at a time, into batter.
Heat oil in fryer to 375\u00b0. Place onion rings, a few at a time and deep fry 2 to 3 minutes. If desired, fry ahead and heat in 400\u00b0 oven before serving.
Mix and let rest in refrigerator 1 hour before using. This recipe enough for 1 pound shrimp or a large onion for onion rings.
Beat egg yolk until light; gradually stir in beer and Tabasco. Sift in flour, salt, pepper and paprika; mix well.
Stir in butter. Beat egg white until stiff but not dry.
Fold into batter.
Dip onion rings, a few at a time, into batter.
Heat deep fat with basket in place to 370\u00b0.
Add onion rings a few at a time.
Cook 2 to 3 minutes.
If desired, fry ahead and reheat in 400\u00b0 oven.
In bowl, combine flour, salt and beer.
Mix well (it will be fairly firm).
Stir in beaten egg whites, small amount at a time, folding to combine thoroughly.
In deep pan or wok, heat enough oil to cover vegetables (375\u00b0).
Dip vegetables, one at a time into batter, then drop into oil until puffed and golden.
Use this light and crisp batter to coat onion rings, stemmed green beans, green pepper, mushrooms, broccoli, etc.
Preheat oven to 425\u00b0F. For the onion rings, line 2 large baking sheets
For the tomato dip, cook the onion 3-4 mins in the
Peel onions; cut into 1/4-inch slices and separate into rings. Combine next 8 ingredients and egg yolks; beat well.
Beat egg whites (at room temperature) until stiff peaks form; fold into batter.
Dip onion rings into batter; fry in deep hot oil (375\u00b0) until golden brown.
Drain on paper towels.
Yield: 8 servings.
oda to make a smooth batter.
Place panko bread crumbs
ancake mix with cornmeal, salt, onion and garlic powder, dry mustard
Peel onion and cut into 1/4-inch slices, separating rings.
In
Soak onion rings in ice water for 30 minutes to 1 hour. Combine all remaining ingredients as batter.
Drain onion rings; dip in batter and fry in deep, hot oil.
When done, place on paper towels to absorb excess oil and serve.
Stir dry ingredients together.
Beat egg; add water and oil. Mix well.
Add liquids to dry ingredients, mixing with fork (more water may be needed to make batter).
Dredge onion rings through batter and deep fry until golden brown.
Beat egg; add remaining ingredients in order.
Beat until smooth.
Coat onion rings well with batter.
Deep-fry until brown.