Different types of onion ring batters include beer-based, flour and egg paste, Japanese-style tempura, and breaded. The simplest batter is made with flour, egg, baking powder, and milk. Beer batter is left to leaven before frying, while tempura batter uses fine flour and ice water. Breaded onion rings are coated in flour, egg, and breadcrumbs before frying.
There are a few types of onion ring batters, some of which result in a thick crust and some that just barely cover the onion. One of the most popular is a beer-based onion ring batter that uses beer as a leavening agent. A simpler flour and egg paste can be used to provide a smooth, thick coating. A Japanese-style tempura batter gives the onion rings a light yet crispy shell that allows the taste of the onion to come through clearly. Onion rings can also be dragged through flour, egg and bread crumbs to create a thick, already brown coating that will turn brown when cooked or fried.
The simplest type of onion ring batter can be made with flour, an egg, a baking powder and a little milk. Once the ingredients are combined in a smooth batter, each onion ring can be dipped, allowed to drain for a moment to remove any excess batter, and then dipped in hot oil or fried in a shallow layer of oil. The batter will create a smooth coating which can be thick around the onion rings, or the batter can be thinned with more milk for a lighter coating.
A beer batter is a popular type of onion ring batter. This is made with basic flour and egg, although beer is also added. Once the ingredients are mixed, the batter is left in the refrigerator for a few hours until the beer starts to leaven the mixture. The coating this creates after frying is light with a subtle malt-like flavor that complements the onion.
Tempura batter uses similar ingredients as the other types of onion ring batter, but the technique used is slightly different. The flour is first sifted until it is very fine in texture, or special tempura flour can be used. Ice water is added to flour and mixed together, sometimes with cornstarch or baking powder and baking soda. Cold carbonated water or beer is sometimes used instead of ice water. After being deep fried, a tempura batter produces onion rings that have a very light, flaky coating that sometimes barely coats the rings, allowing more of the onion flavor to pass through.
Onion rings can be breaded for a sturdy coating. This involves first running each onion ring through some dry flour. The rings are dipped in eggs that have been beaten until well blended. As a final step, the onion rings are rolled in breadcrumbs and then fried. An even thicker coating can be made by dipping the rings in flour a second time after placing them in the egg, and then again in the egg before breading and frying.
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