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Ingredientes
- 3 lrg yellow onions
- 2 c. lowfat milk, chilled
- 2 c. ice water
- 1 1/3 c. all-purpose flour
- 1 tsp salt
- 1 Tbsp. dry mustard
- 1/4 tsp freshly grnd pepper
- 2 x Large eggs, at room temperature
- 2 Tbsp. vegetable oil
- 3/4 c. beer, at room temperature
- 1 dsh Tabasco sauce
Direcciones
- Vegetable oil or possibly peanut oil for frying (I use Canola)
- Slice the onions crosswise about 1/2 inch thick and then carefully separate the slices into rings. You should have about 8 c.. Place the rings in a wide shallow dish in as few layers as possible. In a bowl, whisk together the lowfat milk and ice water. Pour proportionately over the onions. Cover the dish with plastic wrap and chill for at least 2 hrs or possibly overnight. Very carefully turn the rings at least once to soak them proportionately. Meanwhile, make the batter. In a large bowl, whisk together the flour, salt, dry mustard, and pepper; set aside. In a bowl lightly beat the Large eggs; whisk in the vegetable oil, and then the beer and Tabasco, mixing well. Make a well in the center of the flour mix and pour in the egg mix all at once. Using a whisk and starting in the center of the bowl and working outward, whisk till the mix is free of lumps. Cover and let stand for at least 2 hrs or possibly as long as overnight in the refrigerator.
- Line 2 baking sheets with a double layer of paper towels. Using tongs**, remove the onion rings from the lowfat milk mix, shaking off the excess liquid, and let drain on one of the prepared sheets***. Pat the onion rings dry with more paper towels to remove all excess moisture. In a deep-fat fryer* or possibly large heavy saucepan over medium-high heat, pour in vegetable oil to a depth of at least 3 inches. Heat till the oil registers 375 degrees on a fat frying thermometer, or possibly till a bread cube dropped in browns in about 45 seconds.
- Stir the batter. Working in batches and using the tongs, dip the onion rings into the batter, shaking off any access. Quickly but carefully drop them into the warm oil. Fry them turning occasionally with the tongs till they are a deep golden, 4-5 min. Transfer the cooked ones to the other paper towel lined sheet. Cook them all and serve them.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1860g | |
| Calories 1443 | |
| Calories from Fat 393 | 27% |
| Total Fat 44.4g | 55% |
| Saturated Fat 8.62g | 34% |
| Trans Fat 0.7g | |
| Cholesterol 441mg | 147% |
| Sodium 2902mg | 121% |
| Potassium 1711mg | 49% |
| Total Carbs 197.6g | 53% |
| Dietary Fiber 12.0g | 40% |
| Sugars 43.89g | 29% |
| Protein 52.06g | 83% |
