FRIED ONION RINGS IN MUSTARD-BEER BATTER
1 cup all-purpose flour
1 tablespoon powdered mustard
1 teaspoon salt
1 teaspoon finely ground white pepper
3 tablespoons Dijon mustard
1 cup beer
1 pound mild onions, cut 3/8-inch thick slices
peanut, safflower, or canola oil (for deep-frying)
In a bowl, whisk together the flour, powdered mustard, salt, pepper, Dijon mustard, and beer to make a smooth batter.
Separate the onion slices into rings, and dip them into the batter, coating them well and letting the excess drip back into the bowl.
Heat 3-inches of oil to 375 degrees F in a deep fryer. Fry the onion rings in batches, turning them, for 3 minutes, or until they are golden brown. As they are browned, transfer them with a slotted spoon to paper towels to drain. Sprinkle with salt, if desired, and serve hot.
Servings: 4
Source: The Essential Root Vegetable Cookbook by Sally and Martin Stone
1 cup all-purpose flour
1 tablespoon powdered mustard
1 teaspoon salt
1 teaspoon finely ground white pepper
3 tablespoons Dijon mustard
1 cup beer
1 pound mild onions, cut 3/8-inch thick slices
peanut, safflower, or canola oil (for deep-frying)
In a bowl, whisk together the flour, powdered mustard, salt, pepper, Dijon mustard, and beer to make a smooth batter.
Separate the onion slices into rings, and dip them into the batter, coating them well and letting the excess drip back into the bowl.
Heat 3-inches of oil to 375 degrees F in a deep fryer. Fry the onion rings in batches, turning them, for 3 minutes, or until they are golden brown. As they are browned, transfer them with a slotted spoon to paper towels to drain. Sprinkle with salt, if desired, and serve hot.
Servings: 4
Source: The Essential Root Vegetable Cookbook by Sally and Martin Stone
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