Try this Beered Onion Rings recipe, or contribute your own.
Suggest a better descriptionIn large bowl, mix flour, beer, salt and pepper into a batter. (Similar recipes suggest 1 cup flour and 1 cup beer.) The thicker the batter is, the more "crunchies" youll end up with. Add enough green flakes to please your eye. These will not change the taste one iota! They just add a pleasing appearance. Skip them if you want. Let batter sit at room temperature for 3-4 hurs to let beer "work". Slice onion 1/4-inch thick and separate into rings. Heat oil to 375 degrees. Dip a few rings at a time into batter and fry until golden brown. Drain on paper towels. If you can keep everyone out of the kitchen while you cook them, they can be kept warm in a 200-degree oven until serving. NOTE: Leftover rings can be frozen and reheated in a 400-degree oven. FROM NEWSPAPER From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 38.8mg | 1 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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