15
Herbed Beer Batter Onion Rings
Makes 2 to 4 servings
¾ cup + 2 tablespoons lager or ale
1 cup unbleached, all-purpose flour
½ cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon finely chopped fresh garlic
¾ teaspoon kosher salt
1 to 2 onions (about 1 pound total)
flour for dusting
vegetable oil for frying
kosher salt for sprinkling
In a medium bowl, whisk the beer into the flour until smooth. Stir in the
parsley, thyme, and garlic. Let batter stand 30 minutes. Stir in salt.
Cut onion crosswise into ½-inch thick slices. Remove and discard skin,
stem and root ends. Separate slices into rings. Toss lightly with flour.
Heat vegetable oil in Waring Pro
®
Professional Deep Fryer until it reaches
375°F. Working with about 4 or 5 rings at a time, dip each ring into batter
and allow excess to drip off. Carefully lower coated onion rings into deep
fryer, one at a time. Fry until golden, turning as needed, about 1 to 2
minutes. Lift out with tongs and place on layered paper towels to drain.
Sprinkle with kosher salt while hot, and serve.
Better than Fast Food French Fries
Makes about 6 servings
peanut or vegetable oil for frying
2 russet potatoes
kosher salt and freshly ground pepper to taste
Heat oil in Waring Pro
®
Professional Deep Fryer to 325°F. Cut potatoes
into french fry-cut uniform sticks (about 6 x 6 mm) or into slices ¼ inch or
less thick. As you cut, place the potatoes in a bowl of ice water to keep
them from turning brown.
Drain and dry the potato strips completely and thoroughly. They cannot
be at all wet, or the oil will spatter and spit. Fry the potatoes in small
batches. Cook for about 3 minutes, remove and drain on layers of paper
towels.
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