Copperpots

A Brit, a Yank and a Kitchen

Tuesday, July 4

Guinness Battered Onion Rings


Dave got all excited while watching Emeril last week, and witnessed the making of some Guinness battered onion rings. We're both big fans of some Guinness. =)

Dave even donned the apron and made these himself... always fun watching him making a bigger mess than I do! ;-)

Dave followed the recipe exact, but we agreed they were a bit on the bland side, tho the batter was an excellent consistency. We figure we'll add some garlic powder and some paprika next time.


INGREDIENTS

* 4 cups vegetable oil, for frying
* 2 cups flour
* 1/4 teaspoon cayenne pepper
* 1 teaspoon baking powder
* 2 teaspoons cornstarch
* 1/2 teaspoon salt, plus more for seasoning
* 1/2 teaspoon ground white pepper
* 1 (12-ounce) bottle Guinness, at room temperature
* 1 large yellow onion, peeled and cut into 1/2-inch thick rings

METHOD:


In a deep stockpot or deep-fryer, preheat oil to 360 degrees F.

Place 1/2 cup of the flour and the cayenne pepper in a resealable plastic bag or paper bag and set aside.

In a medium mixing bowl, combine the remaining flour, the baking powder, cornstarch, salt, and white pepper. Whisk in Guinness until smooth.

Place the onion rings in the bag containing the flour mixture and toss to coat well. Working in batches, transfer the floured onion rings to the beer batter, making sure that each ring is thoroughly coated with the batter. Remove the rings from the batter and allow excess batter to drip off from the onion rings and immediately place in the preheated oil. Fry, in batches, until golden brown, turning rings as needed, about 2 to 3 minutes per batch. Remove the onion rings, place on a paper towel-lined plate, and season with salt. Repeat with remaining onion rings. Serve hot.

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