Beer Batter Rezept

Get ready to experience the crispiest, most flavorful onion rings of your life! This beer batter recipe, raved about by a coworker, is a game-changer. The secret? A long rest allows the batter to develop its magical texture. Prepare for an unforgettable onion ring experience – you won't be disappointed!

Vorbereitung 120 Min.

Kochzeit 210 Min.

Kalorien 286.5 kcal

Eiweiß 18g

Bewertung Sei der Erste

246

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Das Forktionary-Küchenteam

Übernommen von Food.com und von Forktionary getestet und standardisiert.

Zutaten für Beer Batter

2 cups all-purpose flour
1 teaspoon salt
Corn
1 cup beer
1/2 cup ice water
1 large egg, separated

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Zubereitung von Beer Batter

In a large mixing bowl, whisk together 2 cups all-purpose flour and 1 teaspoon salt.
Gradually whisk in 1 cup beer and ½ cup ice water until just combined. Don't overmix!
Stir until a smooth batter forms.
Beat in 1 large egg yolk until fully incorporated.
Cover the bowl with a clean kitchen towel and let the batter rest in a warm place for 2-3 hours. This is crucial for achieving optimal crispiness!
In a separate bowl, beat 1 large egg white until stiff peaks form.
Gently fold the stiff egg whites into the batter until just combined. Be careful not to deflate the egg whites.
Heat your oil to 375°F (190°C). Carefully add onion rings to the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 2-3 minutes per side.
Remove onion rings from oil and drain on a wire rack or paper towels before serving.