After several years of researching the perfect onion ring recipe – we think we finally got it. Thanksgiving turkeys at the Consortium are deep fried. Before the turkeys go in we have onion rings and mushrooms. YUM!
Ingredients:
- 3 lbs onions – choose large ones
- 1 lb mushrooms – choose small ones – cremimi work best
- 4 c flour
- 1 tsp baking powder
- salt
- pepper
- cayenne
- 2 1/2 bottles beer
- paper towels
Directions:
- Heat the oil to 350°.
- Slice onions 1/2 inch thick.
- Separate rings. Save smaller ones to use elsewhere.
- Wash and dry mushrooms.
- Trim stems – save for other use (Try mushroom puffs).
- Mix the dry ingredients in a large bowl.
- Stir in the beer.
- Drop the onion rings, a few at a time into the batter.
- Remove, allow to drip, and carefully drop into the oil, one at a time. Fingers work best for this.
- Check for browning and turn after a few minutes.
- Remove with slotted spoon and drain on paper towels.
- Sample to determine if they need salt.
- Repeat with mushrooms.
- Serve hot.
Serves: 1 – 8 How many onion rings/mushrooms can you eat?
Source: Creativity and trial and error.