A great beer batter that really sticks...?!
For Onion rings!? Thanks!!Www@FoodAQ@Com
Answers:
Beer Batter
Ingredients:
1 12 oz can light Beer
1 1/2 cups Flour
1/2 tsp Salt
1 tsp Paprika
1 cup Flour
Onion sliced into rings
Pour the beer into a large bowl!. Sift the flour, salt, and paprika into the beer, whisking until the batter is light and frothy!. (The batter may be used immediately or stored in the refrigerator for up to 1 week, but be sure to whisk it occasionally)!. Heat at least 2 inches of oil in a frying kettle or electric fryer!. Just before it reaches 375F, quickly dredge the onion rings with flour, shaking of excess then dip in the beer batter, coating well, and drop them into the hot fat (do this in 2 batches)!. When they are brown on one side - less than 1 minute - turn and brown them on the other side!. Drain on paper towels!.Www@FoodAQ@Com
Ingredients:
1 12 oz can light Beer
1 1/2 cups Flour
1/2 tsp Salt
1 tsp Paprika
1 cup Flour
Onion sliced into rings
Pour the beer into a large bowl!. Sift the flour, salt, and paprika into the beer, whisking until the batter is light and frothy!. (The batter may be used immediately or stored in the refrigerator for up to 1 week, but be sure to whisk it occasionally)!. Heat at least 2 inches of oil in a frying kettle or electric fryer!. Just before it reaches 375F, quickly dredge the onion rings with flour, shaking of excess then dip in the beer batter, coating well, and drop them into the hot fat (do this in 2 batches)!. When they are brown on one side - less than 1 minute - turn and brown them on the other side!. Drain on paper towels!.Www@FoodAQ@Com
Ingredients:
12 oz can light Beer (999,999 beer)
1/2 cups Flour (77 cups)
1/2 tsp Salt (14 tsp)
tsp Paprika (9 tsp)
cup Flour (100 cups)
Onion sliced into rings (100 slices)Www@FoodAQ@Com
12 oz can light Beer (999,999 beer)
1/2 cups Flour (77 cups)
1/2 tsp Salt (14 tsp)
tsp Paprika (9 tsp)
cup Flour (100 cups)
Onion sliced into rings (100 slices)Www@FoodAQ@Com
The key to a beer batter that sticks is dredging in corn starch not flour!. Give that a try and you will be surprised at how much better the batter sticks,
Good Luck
BWww@FoodAQ@Com
Good Luck
BWww@FoodAQ@Com