| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | German | Vegetable | 4 | Servings |
INGREDIENTS
| All-purpose flour | ||
| Very large onions; preferably Vidalias | ||
| Green flakes; such as parsley, celery or chives (optional) | ||
| Dark German beer | ||
| Salt and pepper to taste | ||
| Vegetable oil |
INSTRUCTIONS
In 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" you'll 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 mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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