Waring DF55 - Manual (Page 15)

14
Herbed Beer Batter Onion Rings
Makes 2 to 4 servings
¾ cup plus 2 tablespoons lager or ale
1 cup unbleached, all-purpose flour
½ cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon finely chopped fresh garlic
¾ teaspoon kosher salt
1 – 2 onions (about 1 pound total)
flour for dusting
vegetable oil for frying
kosher salt for sprinkling
In a medium bowl, whisk the beer into the flour until smooth.
Stir in the parsley, thyme, and garlic. Let batter stand 30
minutes. Stir in salt.
Cut onion crosswise into ½-inch thick slices. Remove and
discard skin, stem and root ends. Separate slices into rings.
Toss lightly with flour.
Heat the vegetable oil in the Waring Pro
® Professional Deep
Fryer until it reaches 375°F. Working with about 4 or 5 rings
at a time, dip each ring into batter, and allow excess to drip
off. Carefully lower coated onion rings into deep fryer, one
at a time. Fry until golden, turning as needed, about
1 to 2 minutes. Lift out with tongs and place on layered
paper towels to drain. Sprinkle with kosher salt while hot,
and serve.