Onion rings run the gamut from crunchy and substantial to light as air and crisp. We aimed for the latter: golden, delicately coated rings. Here’s how each batter ingredient contributes to that goal.
Get our recipe for Beer-Battered Onion Rings:
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Per The B-52s – "If you want a better batter, better beat it harder"
But what makes a batter better than another batter? That would be building a better batter, this is just why batter is better than plain flour. ATK stop miss labeling your videos.
How about making some fried okra that the coating stays on?
Batter is always best at fresh but normally don't hold long in restaurants and thus why its common for dry coating. 😋
I tried baking a battered fish and it came out like a pancake. Is there a way to make it work?
Add salt to the onions which cause them to release water…then drench them in seasoned flour and see the flour stick to them… Thats how you make onion pakoda.
Christy vs Dan
Breaded onion rings are great but battered onion rings are sublime, a small slice of heaven.
Boo to that 🫵🏻
Pure cornstarch slurry 👍
Boo to that!!
Batter is flour and liquid.
“Okay, we’ll test just flour… it just disperses.”
“Now we’ll test just liquid… and my face is on fire.”
Although fried courgettes are great with just flour. 👌🏻
Soak the onions in buttermilk then flour. They make great onion straws.
I will be honest. I do not know. But battered onionn rings SUCK!
Weak
A comment for the algorithm
Ireally like this demonstration. Thx for doing this, filming it and sharing it with us. 👍👍👍👍👍
Boo this flour!! 😂😂
RIP LYNJA 🕊️🕊️🕊️