Beer battered onion rings recipe rachael ray chili

Beer battered onion rings recipe rachael ray chili
  • 1 tablespoon baking powder
  • Ketchup or ranch dressing for dipping
Directions
  1. Inside a large bowl of cold water, soak the onions for ten to fifteen minutes. Let drain in writing towels.
  2. Meanwhile, inside a large, deep pot or skillet, heat 2 " of oil over medium-high temperature until it registers 360 levels on the deep-fat thermometer. Fill a sizable bowl midway with ice. Inside a medium bowl, whisk the flour, corn starch, baking powder and salt. Add some cold water and stir just until a batter forms. (The batter is going to be thin, with small protuberances and bubbles.) Put the batter bowl within the bowl of ice to help keep cold.
  3. Using tongs, coat the onion rings using the batter, letting the surplus drip off. Employed in batches, drop the rings in to the oil and fry until light golden, 2-1/two to three minutes. While using tongs, transfer the rings to sponges to empty return the oil to 360 levels between batches. Serve using the ketchup.
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