Saturday, August 25, 2012

WHIPPING UP FEAR Fried Onions with Beer

My new favorite catch phrase:

Thank-you, Michael D. Higgins!

WHIPPING UP FEAR Fried Onions in Beer

Whip these up and have no fear…the party will be on, and they WON'T be serving TEA!

2 cups buttermilk

2 large Vidalia onions, peeled, cut into ½-inch thick slices, separated into rings
2 cups flour
2 tsp. cornstarch

1 tsp. baking powder

1 tsp. garlic powder

1 tsp. Kosher salt

¼ tsp. cayenne pepper

1 egg
1 bottle (12 oz.) dark extra stout beer (i.e., Guinness)
Hot oil or shortening for frying (1-1/2 qt.)

Ranch dressing for dipping

Pour buttermilk over onions in shallow dish, turning to coat.  Refrigerate 30 minutes.  Meanwhile, whisk 2 cups flour, cornstarch, baking powder, garlic powder, salt and pepper with beer.

Drain onions in colander; discard buttermilk.

Place bowl of batter to left of fryer, and a paper towel-lined baking sheet to the right.  Heat oven to 225°F.

Dip onion rings in batter to coat, shaking of excess.  Fry onion rings in hot oil (350-375°F) 2 to 3 minutes in batches of 5 or 6 until golden brown.  Transfer fried rings to towel-lined baking sheet, and store in oven between batches to keep warm.

Serve with ranch dressing.

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