58 batter battered onion rings Recipes

canola oil , if required (for deep frying, or more), vidalia onions or 1 large regular onion, sliced into 1/4 inch slices and separated into individual rings, all-purpose flour, baking powder, seasoning salt, egg, lightly beaten, whole milk , homogenized, panko breadcrumbs (more if required), seasoning salt , for sprinkle

flour, salt, chili powder, ground cumin, baking powder, beer or 6 tbsp club soda, egg, oil (for batter plus enough to fill deep fryer), red onion, sliced

sweet onion, sliced and separated into rings (vidalia), bisquick baking mix, divided use, beer (darker will make it more flavorful), salt, eggs, mayonnaise, sour cream, chili sauce, horseradish, ground cayenne pepper

all-purpose flour, salt, baking powder, beer, egg, vegetable oil

egg, salt, pepper, flour , i use gold medal, baking powder, milk

sweet onions, peeled and cut into 1/2-inch rings, flour, baking powder, salt, cornmeal, beer (use a light-coloured for this), egg, lightly beaten, oil (for frying )

yellow onions, milk, chilled, ice water, all-purpose flour, salt, dry mustard, fresh ground pepper, eggs, at room temperature, vegetable oil, beer, at room temperature, tabasco sauce, vegetable oil or peanut oil (for frying)

sweet onions, sliced into 1/2-inch-thick rounds (such as vidalia), beer (two 12-oz bottles, preferably an ale or lager like bass or sam adams), malt vinegar (cider vinegar can be substituted), salt, ground black pepper, peanut oil or 2 quarts vegetable oil, unbleached all-purpose flour, cornstarch, baking powder, salt, ground black pepper

sweet onions, all-purpose flour, buttermilk, sugar, baking powder, salt, paprika, chili powder, ground cayenne pepper, canola oil

vegetable oil, for frying, egg white, dark beer, all-purpose flour, kosher salt, plus extra for sprinkling, onion, ends trimmed and skin removed, granny smith apples, peeled and cored, salted cinnamon sugar , recipe follows, sugar, cinnamon, kosher salt

self-rising flour, self-rising flour, baking powder, salt, yellow cornmeal, egg, beaten, beer (small 1/2 bottles) or 1 cup, oil, to fry

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

chicken gizzards (or more ), onion ring batter, seasoned works best, water, garlic salt, to your taste, onion salt, to your taste, mexican seasoning, i use goya which can be found at any mexican food store, light vegetable oil (for frying )

all-purpose flour, sugar, salt, eggs, lightly beaten, ice water, vegetable oil, baking powder

melted butter, flour, baking powder, egg, club soda, lemon juice or 1 tbsp lime juice, salt and pepper