Guinness Battered Onion Rings Recipes

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ONION RINGS

Make and share this Onion Rings recipe from Food.com.

Provided by evelynathens

Categories     Lunch/Snacks

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 8



Onion Rings image

Steps:

  • Place buttermilk in large bowl; add onion rings and toss to coat; let stand at room temperature 20 minutes and up to 1 hour, turning onions occasionally.
  • Pour enough oil in large saucepan to reach depth of 3 inches; heat to 350°F.
  • Mix all remaining ingredients in large bowl; remove 1 handful of onion rings from buttermilk; add to flour mixture and toss to coat; add onion rings to oil; cook until crisp and golden brown, about 2 minutes; using tongs, transfer to paper towels to drain; repeat with remaining rings in batches; mound in bowl and serve.
  • Note: You could use the lightly onion-scented buttermilk to make up a batch of really tasty corn bread!

Nutrition Facts : Calories 764.5, Fat 7.2, SaturatedFat 2.4, Cholesterol 13.1, Sodium 2766.4, Carbohydrate 149.4, Fiber 11.3, Sugar 29.8, Protein 28.7

4 cups buttermilk
2 lbs vidalia onions, cut into ¼ inch thick rounds,separated into rings
vegetable oil, for deep frying
3 cups flour
3 tablespoons ground cumin
3 tablespoons chili powder
1 tablespoon salt
1 tablespoon cayenne pepper

GUINNESS BATTERED ONION RINGS

Make and share this Guinness Battered Onion Rings recipe from Food.com.

Provided by Millereg

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7



Guinness Battered Onion Rings image

Steps:

  • Sift the flour and garlic powder into a bowl.
  • Beat to a smooth batter with unbeaten egg, butter and Guinness.
  • Dredge the onion rings in the batter to coat them and place them, a few at a time, in a frying basket and fry in hot oil or fat (350°F/180°C) for about a minute or two until the batter is golden brown.

1 lb onion, peeled and sliced into big fat rings
4 ounces self-rising flour
3/4 teaspoon garlic powder
1 egg
1 tablespoon butter, melted
5 fluid ounces Guinness stout
oil or melted fat, to deep fry

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