1 Egg, beaten ۲۵۰ mL Milk ۱۵۰ g Flour ۱ tsp Baking powder ۱/۲ tsp Salt ۱/۲ tsp Paprika (optional: for colour) ۷۵۰ g Large onions Flour for dredging the onions. Procedure Combine the eggs and milk in a bowl. Mix the flour, baking powder, salt, and paprika together and add to the milk. Mix well. The batter should have the consistency of thin pancake batter. Peel the onions and cut crosswise into 1/2 cm slices. Separate into rings (save unusable pieces for another purpose). Place the onions in cold water if they are not used immediately, to maintain crispness. Drain and dry the onions thoroughly. Dredge with flour and shake off excess. (This step isn’t always necessary, but it helps the batter adhere.) Dip a few pieces at a time in the batter and fry in deep oil (175°C) until golden brown. Drain and serve immediately. Variations: Beer Batter – Substitute light beer for the milk. Omit baking powder, because the carbonation of the beer will act as a leavener. Buttermilk Batter - Substitue buttermilk for milk, and use 1/2 tsp of baking soda instead of 1 tsp baking powder.
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