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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mclean Estate in Irving, Texas in 1982.

Ingredients Edit

Directions Edit

  1. Combine flour and beer in a large bowl blending thoroughly.
  2. Cover and allow batter to sit at room temperature for at least 3 hours.
  3. Afterwards gently stir in the sugar and salt.
  4. Cut onions into one-fourth inch or larger slices then separate into rings.
  5. Heat shortening to 375°F.
  6. Dry sliced rings and roll in flour then dip onion rings into batter and fry until delicate golden brown.
  7. The batter can be made thicker by adding more flour or thinner by adding more beer.
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