Bill-Chicago
07-28-2009, 07:33 PM
I finally got around to cutting up the second 1015 onion FatDad sent me.
You might recall THE FIRST ONION RING THREAD (http://www.bbq-brethren.com/forum/showthread.php?t=63257&highlight=onion+rings) in which I used cowgirl's batter (but did not smoke the rings first like she did)
This time around, I used a general batter recipe in the Road Map thread in QTalk about frying all sorts of things.
e wrote into the thread with this one:
Bill, here is my mom's "good for anything" batter recipe. I'm pretty sure she got it from an Argo corn starch box.
3/4 cup corn starch
1/4 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
1/2 cup water
1 slightly beaten egg
Stir it all up and fry away. Real good on pepper rings, mushrooms, chicken nuggets, fish etc. I usually spice it up a bit over what the recipe calls for, figure you were on that already. I have also added a 1/4 cup of corn meal and enough water to get proper consistency back and made corn dogs.
I followed this pretty closely, added a bit more water to loosen the batter, than a tad more flour (since I added too much water).
My original thread had someone suggesting 1/4 cup corn starch to make cowgirls recipe a little crispier. As you can see, e's batter was triple crunch and it was perfect for onion rings.
A slight dusting of Tony C's right out of the pan and they were phenominal. Would look and taste much better in submersion fryer, I did in a 1/2" of light EVOO in a skillet.
Thanks Scott, you came through for me again!!
http://i511.photobucket.com/albums/s356/Willkat98/100_1602.jpg
You might recall THE FIRST ONION RING THREAD (http://www.bbq-brethren.com/forum/showthread.php?t=63257&highlight=onion+rings) in which I used cowgirl's batter (but did not smoke the rings first like she did)
This time around, I used a general batter recipe in the Road Map thread in QTalk about frying all sorts of things.
e wrote into the thread with this one:
Bill, here is my mom's "good for anything" batter recipe. I'm pretty sure she got it from an Argo corn starch box.
3/4 cup corn starch
1/4 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
1/2 cup water
1 slightly beaten egg
Stir it all up and fry away. Real good on pepper rings, mushrooms, chicken nuggets, fish etc. I usually spice it up a bit over what the recipe calls for, figure you were on that already. I have also added a 1/4 cup of corn meal and enough water to get proper consistency back and made corn dogs.
I followed this pretty closely, added a bit more water to loosen the batter, than a tad more flour (since I added too much water).
My original thread had someone suggesting 1/4 cup corn starch to make cowgirls recipe a little crispier. As you can see, e's batter was triple crunch and it was perfect for onion rings.
A slight dusting of Tony C's right out of the pan and they were phenominal. Would look and taste much better in submersion fryer, I did in a 1/2" of light EVOO in a skillet.
Thanks Scott, you came through for me again!!
http://i511.photobucket.com/albums/s356/Willkat98/100_1602.jpg