With that said, I have been craving (for about 5 years) beer-battered onion rings. I have tried and failed (miserably) more times than I care to recollect! Terrible results - breading falling off, mushy, hard onions with burnt coating, crispy tough, looks good but tastes terrible ... trial after trial, failure! Then one night last week I lay still in bed awaiting sleep and realized what I had been doing wrong. The following recipe is the fruits of this amazing insight! I hope you enjoy whatever wonderfully fattening foods this recipe yields for you and yours!
Batter for Deep Frying ..... Anything!
The key to this batter is ICE. I have battered mega chunk chocolate chips (Enjoy Life), hot dogs (Applegate Farms), raw chicken chunks, onions (of course!), and made hush puppies.
9 tablespoons millet flour, or brown rice flour, or sorghum flour
8 tablespoons organic fine corn flour, or brown rice flour, or white rice flour
1/4 cup potato starch, or organic corn starch (do not use tapioca starch)
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon sea salt
1-1/3 cups ice water
2 nesting metal or glass bowls
Deep fryer, or a deep pan, deep fry thermometer and large slotted metal spoon
at least 4 cups (32 ounces) pure olive oil or high-heat tolerant oil of choice
2 Rimmed baking sheets or cake pans
- Measure out 1-1/3 cups water and add ice; set aside.
- In airtight container, combine millet flour, fine corn flour, potato starch, baking powder, xanthan gum, and sea salt; place on lid and shake vigorously to combine; pour mixture into the smaller-sized nesting bowl.
- Place ice in larger-sized nesting bowl, about 1" deep and add just enough water to make the cubes float.
- Set the smaller-sized bowl into the larger, making sure the bottom of the smaller bowl rests in the ice water.
- Measure out 1-1/3 cups water from ice water prepared during step 2, being careful to leave the ice behind. Using a large spoon, stir the ice-cold water into the dry mixture and beat to combine until all lumps are dissolved. Set bowls aside, leaving the batter bowl in the iced-water bowl to remain chilled throughout use.
- Now follow the directions as stated for the item you are choosing to batter and fry.
Prepare Fryer / Heat oil in Deep Pan
- Prepare deep fryer according to manufacturers' instructions, heating oil to a constant 365 degrees F.
- If using a deep pan, add only enough oil to fill it at the most half full; place over medium heat and test frequently with deep frying thermometer to gauge how rapidly the oil is heating - heat oil to 365 degrees F. Be sure to check temp throughout the cooking process, making sure the oil comes up to temp between each frying batch.
For all items, spread 1 cup potato or corn starch out onto a rimmed baking sheet or brownie pan.
Hot Dog (Corn Dogs)
- Remove hot dogs from package and rinse very well; dry each hot dog thoroughly with a paper towel, insert wooden stick, then roll hot dog in starch (corn or potato), shaking off excess (coating should be very light); set on wire rack until ready to batter then fry. Be sure to soak the wooden sticks in warm water for at least 10 minutes prior to inserting into the hot dogs.
- I find it helpful to pour batter into a tall skinny drinking glass and then dip the prepped hot dog in then immediately immerse it in the hot oil to cook until browned and heated through, about 7 minutes.
- Remove from oil to paper-towel-lined rimmed baking sheet to absorb excess oil and to cool slightly prior to serving; can also be held for delayed service in 200 degree F oven, up to 1 hour.
- To store/reheat: cool completely then wrap each corn dog tightly in plastic wrap, place all in a plastic storage bag and refrigerate up to 2 days, or freeze up to 2 months. To reheat: place oven rack in 4th position (second from the bottom) and preheat oven to 425 degrees F; place corn dogs on baking sheet and cook until heated through, about 20 minutes for frozen and 5 to 10 for refrigerated corn dogs.
- Fill a bowl with ice water; set aside.
- Select the largest onion you can find (Vidalia are ideal); peel only what is necessary to remove all skin and tough outer areas. Trim off both ends. Using a very sharp kitchen knife, cut onion into large rings, up to 1/2" thick.
- Separate slices into individual rings, about 16 - 20 for a good-sized onion. Place rings into the ice water to soak for at least 10 minutes.
- Remove rings to paper-towels or clean dry kitchen towels and dry thoroughly. Place dried rings in starch and coat lightly, shaking off excess; set on wire rack to await battering and frying.
- Cook in 365 degree F preheated oil until nicely browned and onion in soft, about 5 minutes; being careful to not crowd the cooking area - all rings should float freely from one another.
- Remove cooked rings from oil to paper-towel-lined rimmed baking sheet to absorb excess oil and to cool slightly prior to serving; can also be held for delayed service in 275 degree F oven, up to 1 hour.
- To store/reheat: cool completely then place rings in an airtight container and refrigerate up to 2 days, or place on metal baking sheet in single layers (can do multiple layers by separating layers with parchment paper); wrap sheet tightly in plastic and freeze until solid, about 2 hours. Transfer frozen rings to plastic freezer storage bag and store for up to 2 months.
- To reheat: place oven rack in 4th position (second from the bottom) and preheat oven to 425 degrees F; place onion rings in a single layer on baking sheet and cook until heated through, about 20 minutes for frozen and 5 to 10 for refrigerated corn dogs.
- wrap each corn dog tightly in plastic wrap, place all in a plastic storage bag and refrigerate up to 2 days, or freeze up to 2 months. To reheat: place oven rack in 4th position (second from the bottom) and preheat oven to 425 degrees F; place corn dogs on baking sheet and cook until heated through, 15 - 20 minutes for frozen and 5 - 10 for refrigerated onion rings.
- Prepare batter recipe. Prepare oil as directed.
- Add batter to heated oil as balls formed using a metal ice cream scooper; fry balls until cooked through, (cook time depends on how large the balls are) anywhere from 5 to 10 minutes; remove from oil to paper towel-lined baking sheet to drain off oil and cool.
- Can hold in 250 degree oven for later service. Can refrigerate in airtight container up to 1 week, freeze in a single layer on metal baking sheet then remove to plastic storage bag and store frozen for up to 2 months.
- To reheat, place in single layer on metal baking sheet and heat in 425 degree F preheated oven for 10 to 20 minutes (longer if frozen or large in size).