Beer Tempura Onion Rings Recipes

BEER BATTERED ONION RINGS

Steps:

• 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.

BEER BATTERED ONION RINGS

Steps:

• In a Dutch oven heat oil to 350 degrees F.
• In a food processor combine sour cream, mayonnaise, sun-dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover and refrigerate for 1 hour.
• Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour.
• Combine 1 cup of flour, remaining salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly.
• Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels.
• Garnish with Parmesan.

EASY TEMPURA BATTER RECIPE

Steps:

• Gather the ingredients.
• In a small bowl, sift the flour once or twice to remove any clumps and to make it light and soft. Set aside.
• In a separate medium bowl, gently beat egg until the yolk and egg whites are just barely incorporated.
• Combine the water and ice cubes in a cup. Using a strainer, strain the water (you should have 1 cup of ice-cold water) and add it to the bowl with the beaten egg. Make sure you do not actually add ice cubes to the tempura batter.
• Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks . Be careful not to overmix the batter; it should be a little lumpy.

BEER-BATTERED ONION RINGS

Steps:

• Preheat oven to 250°F. Set two cooling racks over two rimmed baking sheets.
• Cut onions crosswise into 1/2-inch thick slices and separate into rings. Reserve small inner rings for another use. Add 1 cup flour to a large bowl. Toss rings in flour and let sit 30 minutes.
• When ready to fry, whisk together remaining 2 cups flour, cornstarch, garlic and onion powder, cayenne, sugar and salt in a large bowl. In another large bowl, whisk together the beer, water, and egg. Gradually whisk the dry mixture to the wet mixture.
• Heat an inch of oil in a large pot over medium-high heat until it registers 350°F on a deep fry/candy thermometer. Working in batches to prevent crowding, dredge the onion rings in the batter and immediately drop into the oil. Cook onion rings, turning once, until golden, about 3 minutes total. Transfer cooked rings to the cooling racks set over the baking sheets. Sprinkle with salt and keep warm in oven while frying remaining batches.

BEER TEMPURA ONION RINGS

Steps:

• 1. Set a wire rack on a baking sheet and place in an oven. Preheat the oven to 200°F. Line another baking sheet with paper towels.
• 2. Pour oil into a 7 1/2-quart deep fryer and heat over medium-high heat to 365°F according to the manufacturer's instructions.
• 3. Put 1 cup of the flour in a pie dish or a wide, shallow bowl. In a large bowl, whisk together the remaining 2 1/2 cups flour, salt, onion powder and garlic powder until combined. Add the beer to the seasoned flour and whisk briskly until the batter is smooth.
• 4. Working with a few onion rings at a time, dust them with the flour, then dip them into the beer batter, letting the excess drip off. Using tongs, drop the onion rings, one at a time, into the oil and fry until golden underneath, about 2 minutes. Using a skimmer, turn the onion rings over and fry until golden on the other side, about 2 minutes more.
• 5. Transfer the onion rings to the paper towel-lined baking sheet to drain. Sprinkle with salt, then place on the rack-lined baking sheet in the oven for a few minutes. Repeat with the remaining onion rings, flour and batter.

TEMPURA ONION RINGS

Steps:

• In a large bowl of cold water, soak the onions for 10 to 15 minutes. Let drain on paper towels.
• Meanwhile, in a large, deep pot or skillet, heat 2 inches of oil over medium-high heat until it registers 360F on a deep-fry thermometer.
• Fill a large bowl halfway with ice. In a separate, medium bowl, whisk the flour, cornstarch, baking powder, and salt. Add the 1 1/4 cups ice water and stir, just until a batter forms. (The batter will be thin, with small lumps and bubbles.) Place the batter bowl inside the bowl of ice to keep cold.
• Using tongs, coat the onion rings with the batter, letting the excess drip off. Working in batches, drop the rings into the oil and fry until light golden, 2 1/2 to 3 minutes. Using the tongs, transfer the rings to paper towels to drain; return the oil to 360F between batches.
• Serve with the ketchup and ranch dressing.

BEER BATTER FOR TEMPURA

Steps:

• Mix dry ingredients in bowl.
• Add beer a little at a time until desired thickness (about the thickness of pancake batter).
• Add any spice you would like at this point (hot sauce or Cajun season or lemon juice, garlic powder or crushed).
• Place what you are frying on a cookie sheet (at least 1/4-inch deep) lined with wax paper.
• Pour mixture over food and chill for one hour.
• Remove when ready to fry and drop one at a time in hot oil until golden brown.

COPYCAT A&W ONION RINGS

Steps:

• Preheat the deep fryer to 375°F.
• In a mixing bowl, combine the tempura mix with the spices, water and beer to form a batter.
• Slice the onion, and separate all of the rings. Dip the individual rings in the batter, and drop into the preheated oil.
• Deep fry 3-5 minutes or until golden brown. Remove to a paper towel lined plate, salt lightly and serve.

EASY TEMPURA BATTER RECIPE

Steps:

• Prep. Chill the beer or club soda. Cold temps help prevent gluten formation.
• Mix the dry ingredients in a small bowl. Beat the eggs lightly in a large bowl. Add the rest of the wet ingredients to the eggs and stir. Pour the dry ingredients into the wet and stir but don't mix aggressively as you don't want to form gluten. Some clumps of dry flour should still be floating around in the batter, and the consistency should be a bit thinner than pancake batter. When you dunk something in it, the batter should coat the food thoroughly as excess batter gradually drips off. The batter should not be so thin that it immediately sheets off the food. If you need to thicken it, gently stir in more flour. To thin it, add beer, club soda, or water.
• Fire up. Preheat a 1-inch (2.5cm) depth of oil to 375°F (191°C), preferably in a cast-iron Dutch oven on your grill.
• Dunk the vegetables or seafood into the batter. Stir until coated. Note that if you are frying peppers or other pods (like okra), poke some holes in them so they don't explode.
• Cook. With tongs, pull the vegetable or seafood out, let some of the excess batter drip off, and slip the vegetables or seafood into the oil. Try to cook pieces of similar thickness together so they are done at the same time. Do not crowd the pot or the oil temperature will drop too low. Try to keep the oil temp above 325°F (163°C). Flip the vegetables or seafood often and fry until the batter is pale golden in color, 1 to 2 minutes. If you are doing chicken this way, fry until the white meat reaches an internal temp of 160 to 165°F (71° to 74°C) or the dark meat reaches 170 to 175°F (77° to 79°C). Don't worry about the internal temperature of veggies and seafood. They will be safe when the batter is golden. When done, lift the food out with tongs or a spider strainer and spill them onto the grate or paper towels to drain and drip dry for a minute or two.
• Serve. Sprinkle with coarse salt and serve. Scoop out any bits of fried batter left in the oil before the next batch goes in. These crunchy bits are called tenkasu and can be used in sandwich wraps, as toppings for noodle dishes, and as garnishes for soups.

BEER-BATTER TEMPURA

Steps:

• In a bowl whisk beer into flour until smooth and stir in salt. Make several shallow cuts across inside curve of each shrimp and press shrimp gently (to help prevent curling during cooking). Peel sweet potato and cut crosswise into 1/4-inch-thick slices.
• In a 3-quart saucepan heat 2 inches oil to 375°F. Working in batches of 3 or 4 pieces, dredge shrimp, sweet potato slices, bell pepper rings, and asparagus spears in batter to coat completely, letting excess drip off, and fry, turning, until golden, about 3 minutes. Transfer tempura as fried to brown paper with tongs to drain and season with salt.
• Serve tempura with soy sauce.

TEMPURA BATTERED ONION RINGS

Steps:

• Fill a large Dutch oven or fryer with oil and preheat to 350 degrees F.
• Sift dry ingredients into a large mixing bowl and make a well in the center. Crack the egg yolk into a separate bowl and break it up with a fork. Add this to the well in the middle of the flour and slowly pour in the beer as you whisk. Gradually make wider circles with the whisk to incorporate the dry ingredients from the edges - this will minimize the chance of lumps. Continue until all the dry ingredients are mixed and the batter is of a smooth consistency.
• Take the onion rings and remove the thin membrane found between the layers; (otherwise the batter won't stick as well). In a large dish add some rice flour, and season with salt and pepper, to taste. Coat each ring in the flour. Dip in the batter and fry in hot oil in batches until golden. Drain on paper towels and season with salt.