I brew a lot of beer. Far too much to drink by myself. I can only give so much of it away to friends and family. A great use has been to include it in beer batters.
- Bottle of beer (13oz)
- 2 cups of all-purpose flour
- 2 teaspoons of salt
- 0.5 teaspoons of pepper
- Optional spices for taste:
- 1 teaspoon of garlic powder
- 2 teaspoons of paprika
- Yellow onions
- Mix 1.5 cups of flour, salt, pepper, garlic powder, and paprika into a bowl.
- Open and pour beer into the dry mixture.
- Whisk beer into the mixture.
- While you wait, prep your onions. Cut them into 0.5 – 1 inch slices. Save the inner rings for other cooking or batter them as little onion nuggets.
- Mix the onion rings with half a cup of flour.
- Mix the floured onion rings into the beer batter.
- Heat up your vegetable oil to about 190C
- After the onion rings are completely covered, shake over excess batter and drop them directly into the oil. Allow space between the rings in the oil. Fry for 2-4 minutes until golden brown.
4. Rest the batter at room temp for 15 minutes
- I used a dark, Belgian-style ale so the resulting batter was very fragrant and malty. If you want a lighter batter, go for a lager or light ale.
- Don’t limit yourself to onions. I love seafood and I find that calamari and shrimp are often at their best when fried.