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.
f the onions. Add chopped onion, garlic and bay leaves to
whisk egg yolks. Mix in beer, butter and salt. Set aside
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 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.
Place onion rounds, 2 cups beer, vinegar, 1/2 teaspoon salt,
lended; set aside.
Toss onion rings and 1/4 cup Bisquick
nd refrigerate.
For the batter, mix all dry ingredients until
Place the onion rounds, 2 cups of beer, the vinegar, 1/2
6 of the largest rings; reserve remaining onion for another use.
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.
Place the onion rings in a large bowl of
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.
Sift flour and salt.
Beat egg yolks slightly; add beer.
Mix with flour mixture.
Blend well.
Let batter stand at room temperature 20 to 25 minutes.
Fry in oil at 375\u00b0.
Brown on both sides, about 2 to 3 minutes.
Combine flour, meal, beer and salt in a bowl, using a whisk. Let sit for 3 to 3 1/2 hours at room temperature.
Thirty minutes before batter is ready, preheat oven to 200\u00b0.
Peel and slice onions; separate into rings.
Heat oil and batter onion rings. Fry in oil until brown and place in a casserole in oven until golden brown and crispy.
Do not stack.
Can freeze!!
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.
il over medium heat. Cook onion 4-5 mins, stirring, until
Beat mixture of all ingredients except onion rings.
Put onion rings in batter.
Deep fry until done.
o 425\u00b0F. For the onion rings, line 2 large baking sheets
he tomato dip, cook the onion 3-4 mins in the