Onion rings (prodigy)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Yellow onions |
| ¾ | cup | Flour |
| ½ | Bottle of beer | |
| 1 | teaspoon | Ground black pepper |
| 1 | teaspoon | Salt |
| 2 | Eggs | |
| Soda water | ||
| Frying oil | ||
Directions
PEEL THE ONIONS and cut them crosswise into rounds about ¾-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 ¼ 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
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