Recipe by vlynn
I haven't tried this but one of my co-workers said it was the best batter for onion rings you will ever eat. Now I can't wait to try. Prep time includes letting the batter stand.
Top Review by mianbao
This is good! The batter does smell strongly of beer during the waiting period, but the beer is not so detectable after it is fried. Probably safest to use for people who like beer, though. I thought it was very nice on red onion and also sea scallops. I actually thought it was better on the seafood. One batch was enough for one very large red onion, 10 sea scallops and one fairly small potato, with a little left over. By the time I got to the potato, though, the batter was almost completely deflated. Thank you for sharing this recipe with us. I forgot to add - the batter didn't stay on the first few onion rings very well, so I dusted them with flour. They were fine after that. I also used flour first when I prepared the sea scallops.
- 1 cup flour
- 1 tablespoon flour
- 1 tablespoon corn or 1 tablespoon peanut oil or 1 tablespoon vegetable oil
- 3⁄4 cup beer, at room temperature
- 2 tablespoons lukewarm water
- 1 egg, separated
Directions See How It's Made
- Put the flour and salt in a mixing bowl and add oil.
- Add the beer and water while stirring with at wire whisk. Stir until blended well.
- Beat in egg yolk.
- Cover with at clean cloth and place in a warm location.
- Let stand 2-3 hours.
- Beat the egg white until stiff and fold into batter.