Wednesday, August 21, 2013

Beer Batter is Best

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First things first: I just added two new items on Etsy that I am so excited about. Custom letter wreaths that come in eight different colors with corresponding fabric flowers and jewels. With a ribbon hanging from two brass hooks, all ready to go on the front door. I did a D for us. When I drive by and see that bright red color it makes the Little Brick House look so darn cheerful. 
And it's only a matter of time before there will be pumpkins sitting on the stoop!

Also, my Etsy is now on Facebook. Check us out! 



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Speaking of pumpkins, I ordered two of the most adorable cards from my sister. Perfect for fall!
They have gingham ribbon and little buttons. To die for.




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And now to the business at hand, a recipe I want to share with you today.

 I like to fry things. I am a southern girl after all. And in the past when I've made onion rings or fish and chips or fried pickles, I've always used a dry batter. Dip in egg mixture, dip in seasoned flour, make a huge gigantic mess in the kitchen, sometimes have lumpy breading. So why I didn't try this before I don't know, but this year I've been frying using a beer batter. And it is so much better. The simple part is that you pat dry your food and dip it in the batter, which coats gloriously and then you put it in your hot oil. If the oil is hot enough, the batter crisps up immediately, forming a barrier against any oil getting inside and making your food greasy. What people don't always realize is that if you use a batter and hot hot oil, you aren't going to get a super greasy and super bad for you food. Of course, it's not healthier than baking but it's not going to be greasy or oily. 
And the best wet batter in my opinion is a beer batter. 
It has such a nutty taste from the beer, and it complements most anything you want to fry. The batter fizzes up to make a light and crispy breading.


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Cate took these pictures while we were in Canada, on one afternoon when I made fried onion rings. Another plus of a beer batter is that it works well with most any flour. Here I used a gluten free flour, mixed with seasonings and beer. Beer does have gluten in it, but my gluten sensitive family members could handle the amount.
(If you are super sensitive I would recommend using a gluten-free beer like Harvester).



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This was the day that we were going to the river, so we needed to fuel up. 
Hamburgers from the grill and beer battered onion rings. Yum.




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When I make a beer batter I normally throw in flour and seasonings and then add beer. I don't measure and then sometimes I end up using three bottles of beer which Witt doesn't always find amusing, since it's kind of wasteful when I don't need that much. So here I've included a recipe from the fry queen herself, Paula Deen, with her measurements. I like to add old bay seasonings to mine and sometimes even grilling salts. You really can play around with the seasonings and see what you like. I modified the amount of seasoning she called for to add a little more. I would make her house seasoning and then put in a jar. It will keep for a long time.


Paula's Beer Batter with Onion Rings

1 (12-ounce) bottle of beer
2 cups all purpose flour (I use whole wheat)
1 1/2 teaspoon house seasoning, recipe follows.
5 large vidila onions, sliced in rounds
vegetable oil for frying

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix flour and 1 1/2 teaspoon seasoning in a bowl. Add beer slowly and stir until combined. 

Heat about 3 inches of oil in large pot or dutch oven on the stove top on high. Flick some water into the oil and if it crackles it's hot enough. Dry the onions on a paper towel and then dip in batter. Drip off excess and then carefully place in hot oil. Fry on both sides until golden, usually about 3-4 minutes. Drain on paper towels. Sprinkle with house seasoning. 

Serve with ranch or my super easy onion dip. Enjoy!



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