This appetizer is made from onion vidalia, an American variety, with a pleasant sweet and spicy taste. Rings before frying soaked in yogurt and become very tender, appetizing contrasting with the crust that covers them after frying during fryture. And to make it super-crisp, golden and airy, all contributing to this are kneaded in batter ingredients: rice flour, sparkling water and beer, which with a little honey, it fills onion rings unique taste and aroma. Serve the fried beer rings mustard for dipping and enjoy a whole bunch of spicy flavors.
Recipe author – Chef Richard Blays – restaurateur, author a restaurant-level cookbook, won the culinary show thanks to using liquid nitrogen
Time: 40min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Onion rings
- 2 large onion bulbs
- 2 tbsp. yogurt or kefir
- 3 tbsp. flour
- 1 tbsp. rice flour
- 2 tbsp. sparkling water
- 1 bottle of 0.33 liters beer
- 1 tsp honey
- Vegetable oil, for deep fat
- Chopped parsley and salt flakes for sprinkling
Beer Mustard
- 1 tbsp. aioli or mayonnaise sauce
- 0.5 tbsp. Dijon mustard
- 2 tbsp. l agave syrup
- 1 tsp ground cinnamon
- 0.5 tsp beer extract (dry concentrate of hops, malt and barley) *
- Pinch of cayenne pepper
Recipes with similar ingredients: vidalia onion, aioli sauce, Dijon mustard, Agave nectar, light, carbonated beer water, kefir, ground cayenne pepper, sea salt flakes
Recipe preparation:
- Chop the onion. Cut each onion transverse 0.5 cm thick circles.
- Divide the circles into separate rings; from each slice remove the 4 small center rings and set them aside for another use.
- Soak the onions. Put the split onion rings in a large baking dish or a shallow bowl and pour curdled milk.
- Make beer mustard. In a small bowl, mix aioli, Dijon mustard, agave syrup, cinnamon, dry beer extract and cayenne pepper until smooth. Note * Beer the extract can be bought from suppliers for home breweries or at some departments with spices.
- Knead the batter. In a large bowl, mix 1 tbsp. wheat flour with rice flour, sparkling water, beer and honey until obtaining a homogeneous mass.
- Pour the remaining 2 tbsp. flour into a separate large bowl or shallow form and generously sprinkle it with coarse salt.
- Fry the onion rings. Pour into a large pan with a thick bottom of at least 7 cm. vegetable oil. Attach deep-fat thermometer to the pan wall and heat the oil on moderately high heat up to 175 ° C.
- When working in batches, remove some onion rings from yogurt and shake off. Transfer them to the flour mixture and well roll to cover on all sides, then dip one at a time beer batter, shake off excess, and put in hot oil.
- Fry, often turning the onion with forceps, until golden brown, 3-4 minutes; adjust the fire if necessary to maintain desired oil temperature.
- Put on paper towels. Sprinkle with sea salt and greens.
