Harpoon Ipa Beer Batter Onion Rings
IngredientS:
2 cups (250 g) flour
1 cup (140 g) yellow cornmeal
1 teaspoon (4.6 g) baking powder
1 teaspoon (0.8 g) minced sage leaves
3 cups (700 ml) Harpoon IPA or your favorite ale
Oil, for frying
2 Vidalia or yellow onions, peeled and cut into 1/4-inch (6 mm) rings
Kosher salt and fresh cracked black pepper, to taste
SPECIAL EQUIPMENT:
Deep fryer, optional
Method:
In a deep fryer or deep saucepan, heat oil to 350°F (180°C).
Make the batter: Place the flour, cornmeal, baking powder, and sage in a mixing bowl. Using a heavy whisk, add the beer and mix well.
Working with a few at a time, dip the onion rings into the batter. Remove from the batter, letting the excess drip off, and then slowly and carefully start to submerge them into the hot oil.
Fill the fryer basket or pan half full and cook for 3 to 5 minutes until the rings are just past golden brown. If using a pan, flip the rings once during cooking for more even frying. Make sure not to overcrowd as this will slow down cooking and make the rings greasy.
Carefully remove from the fryer or pan and place on a paper towel to drain. Season with kosher salt and fresh cracked black pepper. Serve immediately. YIELD: 4 to 6 appetizer servings; 8 side dish servings
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