3-4 large sweet yellow onions
1 bottle beer (I used Coronoa)
2 cups flour
Salt & Pepper - I sometimes add a bit of garlic powder too
Vegetable Oil - enough to fill the bottom of your pan to about 3/4" or use a deep fryer
Peel the onions and slice them - can be thin or thick sliced your choice, I go for medium sized slices. Break into rings and put in a bag or container - sprinkle with flour and shake them up to coat with flour.
Mix the flour, salt and pepper and any other seasonings you choose to add, then using a whisk mix in the beer and keep whisking until well blended.
Heat your oil - if you have a deep fryer fantastic but if not a deep skillet will work. Heat the oil on Medium High until a drop of the batter dropped in sizzles and floats, if you have a thermometer it is about 350 degrees.
Dip your onions in the batter and turn a few times to coat, then add them to the hot oil a few at a time, turn after a minute or so.
Drain on paper towels, add salt and enjoy!
I sometimes combine ranch dressing with BBQ sauce to make a nice tangy dipping sauce.
Wednesday, August 19, 2009
Wednesday, August 12, 2009
1/4 c. butter flavor Crisco
1/2 c. vegetable oil
1 3/4 c. sugar
1 tsp. vanilla extract
1/2 c. sour milk (sour milk by adding 1/2t vinegar)
2 1/2 c. flour
6 tbsp. cocoa
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cloves
2 c. grated zucchini
1/2 bag mini semi-sweet chocolate chips
3/4 cup milk chocolate chips
Preheat oven to 325.
Cream butter and sugar; add oil, eggs, vanilla, and sour milk. Beat well with mixer. Add dry ingredients to creamed mixture. Beat well. Stir in grated zucchini and chocolate chips.
Put in a greased 9 x 13 inch cake pan. Sprinkle with 3/4 cup milk chocolate chips and more mini chips if desired. Bake at 325 degrees for 40-50 minutes or until done.
Enjoy plain or add a scoop of your favorite ice cream or a dollop of whipped cream!