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BEER-BATTER ONION RINGS

Source of Recipe

A MAGAZINE


List of Ingredients

3 C. ALL-PURPOSE FLOUR
2 EGGS, SEPARATED
1 C. BEER
4 TBSP. BUTTER, MELTED
SALT TO TASTE
3 LARGE ONIONS, SLICED INTO RINGS
2 QT. OIL FOR FRYING




Recipe

1. SIFT FLOUR INTO A LARGE BOWL. IN ANOTHER LARGE BOWL, WHISK EGG YOLKS. MIX IN BEER, BUTTER AND SALT. SET ASIDE 1 CUP OF FLOUR FOR DIPPING THE ONION RINGS. SLOWLY STIR THE EGG YOLK MIXTURE INTO THE REMAINING FLOUR AND MIX WELL. ALLOW THE MIXTURE TO STAND 30-60 MINUTES.

2. HEAT DEEP FRYER TO 375 DEGREES.

3. IN A SMALL BOWL, STIFFLY BEAT THE EGG WHITES. GENTLY COMBINE THE EGG WHITES WITH THE BATTER.

4. COAT EACH ONION RING WITH FLOUR AND DIP INTO BATTER.

5. DEEP FRY THE BATTERED RINGS, SEVERAL AT A TIME, UNTIL GOLDEN BROWN. DRAIN ON PAPER TOWELS AND SERVE.