| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 3 |
md |
Yellow onions |
| 3/4 |
c |
Flour |
| 1/2 |
|
Bottle of beer |
| 1 |
ts |
Ground black pepper |
| 1 |
ts |
Salt |
| 2 |
|
Eggs |
|
|
Soda water |
|
|
Frying oil |
INSTRUCTIONS
PEEL THE ONIONS and cut them crosswise into rounds about 3/4-inch
thickness, separate rings and set aside. Place the flour in a mixing bowl
and break in the eggs. Mix, slowly adding the beer until batter is smooth.
Add salt and pepper. The batter should be the thickness of a thick pancake
batter. Thin with up to 1/4 cup of soda water. Heat a 3-inch thickness of
frying oil in a deep pot over medium heat on the stove. When the oil is hot
enough for frying (350F), a droplet of water will dance across the surface
of the oil and evaporate. Dip the onion rings a few at a time in the
batter. Remove from batter and let the excess drip off. Carefully place
rings in the hot oil and fry until golden. Remove the rings as they are
done. Keep warm in a 200F oven until all the rings are fried.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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