Onion Ring Fritter Batter
(from cokerlj’s recipe box)
This is from a very old “Fannie Farmer” cookbook and makes a light “tempura” type batter. You can also use this for shrimp.
Source: Millie V. Bartek, Linda Coker
Categories: Vegetables
Ingredients
- Onions (see directions)
- 1 1/3 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup milk, adjust as needed
- 1 egg
- shortening as needed
- additional salt
Directions
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I like to peel and slice my onions ahead of time. I usually use a sweet white onion, trying to get onions that will have nice thick rings. Slice about 1/2 inch thick. Place in zip-lock bag in fridge to chill…seems the onions fry up better if cold.
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Mix all ingredients for batter together. I like for this batter to be thinner. I add more milk, you can add more milk or more flour and still not hurt the batter. Too thin and it won’t stick to the onion, too thick and it gets soggy.
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Dip cold sliced onion rings into batter and then into hot shortening. An old cast iron skillet works best for this.
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Flip onion rings over as they brown and batter cooks.
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Drain on paper towels and sprinkle lightly with salt.