Penny Hall


Found this on a Yahoo website, and looks great.
Best Beer Batter
Covering onions in buttermilk for at least 30 minutes removes their pungent bite, leaving you with sweet, tender onion rings in a crisp beer-battered shell.

★★★★★ 1 vote
2 1/2 cups batter
30 Min
5 Min
Deep Fry


2 large eggs
1 bottle light or medium bodied lager (12 oz), cold
2 1/2 cups all purpose flour (spooned and leveled)
coarse salt
5 cups vegetable oil
2 1/2 to 3 lbs desired vegetables such as onions or pepperoncini, or shrimp, firm fish fillets such as cod, cut into pieces if necessary
2 cups buttermilk (if using onions)


11. In a medium bowl, whisk eggs until smooth, then whisk in beer. Add 1 1/2 cups flour and 1 1/2 teaspoons salt and whisk until combined. Place 1 cup flour in a shallow bowl. Place a wire rack on top of a rimmed baking sheet; set near stove.

2. In a wide 6-quart pot fitted with a deep-fat or candy thermometer, heat oil to 375 degrees over medium. (The oil should bubble rapidly when a pinch of flour is added.) Working in small batches, lightly coat food in flour, then dip in batter, gently shaking off excess. Fry, turning halfway through, until browned and crisp, about 5 minutes per batch (adjust heat to maintain 375 degrees). With a slotted spoon, transfer food to rack to drain and discard any browned bits of batter. Season immediately with salt. Keep warm in a 200-degree oven.

About this Recipe

Course/Dish: Other Snacks
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #snacks