Place onion rounds, 2 cups beer, vinegar, 1/2 teaspoon salt,
lended; set aside.
Toss onion rings and 1/4 cup Bisquick
>onion crosswise into 3/4-inch-thick slices, and separate into rings
br>Gently fold in the beer until well mixed.
Drink
Place the onion rings in a large bowl of
Mix flour and beer; let sit for 3 hours.
Dip onion rings into batter and fry in oil until golden brown.
To keep warm, put in 200\u00b0 oven on brown bag.
Beat mixture of all ingredients except onion rings.
Put onion rings in batter.
Deep fry until done.
Place the onion rounds, 2 cups of beer, the vinegar, 1/2 teaspoon
Whisk flour, beer, garlic powder, salt, pepper, and
arefully separate the slices into rings.
You should have about
f the onions. Add chopped onion, garlic and bay leaves to
whisk egg yolks. Mix in beer, butter and salt. Set aside
n a bowl. Add the Beer and Vanilla and stir to
In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter.
In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip onions in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.
Batter; Blend the eggs, beer and spices.
Add the flour, mixing well.
The batter should be thick and creamy (if not, just adjust by adding more beer or flour).
until ready to serve.
Beer Battered Asparagus: Heat oil in a
il.
Separate the onion slices into rings, and set aside.
Combine flour and beer in large bowl; blend thoroughly with wooden spoon.
Cover bowl; keep at room temperature at least 3 hours.
Divide onion rounds into individual rings.
In large skillet, heat enough oil to drop in onion rings.
Dip a few onion rings at a time into prepared batter, then into hot (375\u00b0) oil. Fry until golden brown.
Place on cookie sheet lined with paper towels; keep warm in preheated 200\u00b0
oven.
Can be frozen and reheated in 400\u00b0 oven, if desired.
Makes enough for 4 to 6 servings.
Put the flour into a bowl and make a well in the center.
Pour the beer into the well and whisk until combined.
Let rest, covered for 1 hour.
Peel onions and cut crosswise 1/3 inch thick and separate into rings.
Dust the onion rings with the additional flour, shaking off the excess, and coat them with the batter.
Working in batches, fry the onion rings in 2 inches of preheated 370 degrees, oil until they are golden.
Transfer them with a slotted spoon to paper towels to drain and sprinkle them with salt to taste.
In warm bowl, dissolve 2 packages yeast in 1 cup warm beer. Add flour and salt and stir.
Add more beer (about 1 cup) as needed for \"sticky run\" dough.
Cover with cloth and let stand in warm place for 1/2 hour.
Fold in beaten egg whites.
Batter onion rings and fry in hot oil.