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July 29, 2006
Guiness Battered Walla Walla Onion Rings
1 1/4lb Willie Walla Walla Onions, cut into 3/8" slices
1/2 c. milk
1 cup Guiness stout beer
1 tablespoon oil
1/2 teaspoon cayenne pepper
1 1/2 teaspoon sea salt
1 cup pastry or finely sifted flour + 1/4 c.
1/4 teaspoon mustard powder
1/2 teaspoon garlic powder
1 egg white
Place the onion slices in a large bowl, separating the slices into rings. Pour the milk over the slices and soak for 10 minutes.
Pour the beer and oil into a medium bowl. Sprinkle in pepper, mustard, salt and garlic powder and oil. Stir until blended. Add flour last, and stir just until it is mixed in. The batter should be smooth with minimal lumps and the consistency of pancake batter. If it is too thick, add small amounts of water or additional beer until itis the correct consistency. Whisk the egg white until frothy in a shallow bowl. Gently stir the beer mixture into the egg white, until combined.
Drain the onion slices. Place the remaining flour on a plate and dredge the onion slices in the flour before dipping into the batter. (Note: this is important to keep the batter from sliding off the onion rings!) Make sure the onion rings are completely coated with the batter to keep the coating in place while cooking.
Fry the rings in small batches, trying to keep them from touching, in hot oil (365F), turning once, gently to brown evenly. Remove using a slotted spoon and drain on paper towels before serving. Season with salt and freshly ground pepper and serve immediately.
Four tips to keep the crisp batter on your onion rings:
Dredge the onion slices in flour before the batter.
Make sure the batter completely covers the rings. I find that if I use my fingers to pull the rings from the batter that I leave 'bare' spots. Try using a thin bamboo skewer instead to remove the rings from the batter.
Test the oil to make sure that it is hot enough, so the rings cook quickly.
Fry in small batches so the rings don't touch and pull the batter off of each other when turned.
Posted by Christine at July 29, 2006 10:19 PM
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