Denne opskrift fremgår af vores kokbog “Martha Stewart’s Vegetables” (Clarkson Potter). Tyndt lagede, lidt krydrede gule løg bruges til at lave lyset, skarpe ringe i Balthazar i New York City. (Denne opskrift er tilpasset restaurantens kogebog, og det er Martha’s hands-down favorit.) Øl smager batteren og tilføjer krop, takket være boblerne. Bagningspulver, et uddrivningsmiddel, hjælper med at forstørre disse bobler som smørfries.
This recipe is from our cookbook “Martha Stewarts Vegetables” (Clarkson Potter). Thinly sliced, slightly spicy yellow onions are used to make the light, sharp rings at Balthazar in New York City. (This recipe is adapted from the restaurants cookbook, and its Marthas hands-down favorite.) Beer flavors the batter and adds body, thanks to the bubbles. Baking powder, a leavening agent, helps to enlarge those bubbles like butter fries. 6 servings. Ingredients: 2 cups all-purpose flour, 1 tsp coarse salt, plus more for sprinkling, 1/4 tsp freshly ground white pepper, 1/2 tsp baking powder, 1 cup beer, preferably lager or pilsner, 2 tbsp ice water, peanut oil for frying, 2 medium yellow onions sliced crosswise into 1/2-inch-thick rings, separated into rings. Directions: 1. Whisk together 1 cup flour, salt, white pepper, and baking powder in a bowl. Whisk in beer and ice water until combined. Place remaining cup flour in a shallow dish. 2. Preheat oven to 200 degrees, with baking sheet on middle rack. Heat 3 inches of oil to 375 degrees in a medium pot over medium-high. Dredge onions in flour, turning to coat; tap off excess. Working in batches (about 8 at a time), dip onions in batter, shaking off excess. Carefully add to hot oil. Fry until golden brown, 2 to 3 minutes. Transfer to paper towels to drain. Sprinkle with salt. Transfer to baking sheet to keep warm while frying remaining onions. Adjust heat as needed to keep oil at a constant temperature. Serve hot.
27.04.2023 @ 04:34
This recipe is from our cookbook “Martha Stewarts Vegetables” (Clarkson Potter). Thinly sliced, slightly spicy yellow onions are used to make the light, sharp rings at Balthazar in New York City. (This recipe is adapted from the restaurants cookbook, and its Marthas hands-down favorite.) Beer flavors the batter and adds body, thanks to the bubbles. Baking powder, a leavening agent, helps to enlarge those bubbles like butter fries. 6 servings. Ingredients: 2 cups all-purpose flour, 1 tsp coarse salt, plus more for sprinkling, 1/4 tsp freshly ground white pepper, 1/2 tsp baking powder, 1 cup beer, preferably lager or pilsner, 2 tbsp ice water, peanut oil for frying, 2 medium yellow onions sliced crosswise into 1/2-inch-thick rings, separated into rings. Directions: 1. Whisk together 1 cup flour, salt, white pepper, and baking powder in a bowl. Whisk in beer and ice water until combined. Place remaining cup flour in a shallow dish. 2. Preheat oven to 200 degrees, with baking sheet on middle rack. Heat 3 inches of oil to 375 degrees in a medium pot over medium-high. Dredge onions in flour, turning to coat; tap off excess. Working in batches (about 8 at a time), dip onions in batter, shaking off excess. Carefully add to hot oil. Fry until golden brown, 2 to 3 minutes. Transfer to paper towels to drain. Sprinkle with salt. Transfer to baking sheet to keep warm while frying remaining onions. Adjust heat as needed to keep oil at a constant temperature. Serve hot.